Black-Eyed Pea and Collard Greens Soup
Black-Eyed Pea and Collard Greens Soup

Photo Credit

In Sonnet's Kitchen

This Recipe

  • Serves: 6
  • Start to Finish: 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 261
  • 409mg Sodium
  • 49g Carbs
  • 11g Fiber
  • 3.5g Fat
  • 0.5g Saturated Fat
  • 11g Protein
  • 126mg Calcium
  • 4mg Iron


  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 3 medium red potatoes, chopped
  • 1 medium yam, chopped
  • 3 cups (one bunch) chopped collard greens, stems removed
  • 3 cups cooked black-eyed peas
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 4 cups vegetable stock
  • 1 tablespoon apple cider vinegar
  • 1 dash sea salt
  • 1 dash freshly ground black pepper



Pour olive oil into a pot over medium heat. Add onions and garlic, and saute until onions are translucent, about 5 minutes. Add carrots, potatoes, yam, collards, black-eyed peas, basil, oregano, and vegetable stock. Turn heat to high and bring to a boil. Cover, reduce heat, and simmer for 20 to 25 minutes until vegetables are tender. Stir in apple cider vinegar, and season with salt and pepper to taste.

Recipe provided by In Sonnet’s Kitchen

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