Prepare to be transported to the heart of Southern comfort cuisine with this soul-warming Black Eyed Peas Greens Soup that promises to tantalize your taste buds and nourish your body! Imagine a steaming bowl of rich, flavorful soup packed with tender black-eyed peas, nutritious collard greens, and aromatic herbs that will make your kitchen smell like a traditional Southern kitchen. This isn't just a recipe; it's a culinary experience that connects you to generations of home cooking traditions and delivers both incredible taste and remarkable nutrition in every spoonful.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Southern
Serves: 6 servings
Ingredients
- 1 cup black-eyed peas, soaked
- 4 cups collard greens, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the soaked black-eyed peas thoroughly under cold water to remove any debris or excess starch.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Pour in the chicken broth and add the soaked black-eyed peas, bringing the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for about 25-30 minutes, or until the black-eyed peas are beginning to become tender.
- Add chopped collard greens, dried thyme, salt, and pepper to the pot. Stir to combine all ingredients.
- Continue simmering for an additional 15-20 minutes, or until the peas are fully cooked and the greens are tender.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld together.
- Ladle into warm bowls and serve hot, optionally garnishing with fresh herbs or a drizzle of olive oil.
Tips
- Always soak your black-eyed peas overnight to ensure even cooking and reduce digestive discomfort.
- Use fresh, high-quality chicken broth for the most robust flavor profile.
- Don't rush the sautéing of onions and garlic - developing those caramelized notes adds depth to your soup.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If collard greens aren't available, kale or Swiss chard make excellent substitutes.
- For extra protein, consider adding diced ham or smoked turkey during the cooking process.
- Let the soup rest for 5-10 minutes after cooking to allow flavors to fully develop and meld together.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 10mg
