You are here

Black-Eyed Pea and Collard Greens Soup

Black-Eyed Pea and Collard Greens Soup


  • 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


  1. 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

Nutrition Information

Per serving: 261 kcal cal., 3.5 g fat (0.5 g sat. fat), 49 g carb., 11 g fiber, 11 g pro., 126 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment