Black Eyed Pea Soup With Collard Greens
User Reviews
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Unrated
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Prep Time
15 mins
-
Cook Time
1 hr
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Servings
3
-
Calories
689 kcal
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Course
Main Course, Soup
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Cuisine
Greek, International
Black Eyed Pea Soup With Collard Greens
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Simple and healthy black-eyed peas and collard greens soup with fresh basic ingredients. Flavored with tomato, dill, and lemon.
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Ingredients
- 300 grams (10.6 ounces) dry black-eyed peas
- 350 grams (12.3 ounces) collard greens
- 7 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 1 large garlic clove finely chopped
- 2 medium spring onions finely chopped
- 2 teaspoons tomato paste
- 1 medium-sized ripe tomato chopped/diced
- 1 dried bay leaf
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh dill chopped
- 4 cups vegetable stock, chicken stock, or hot water
Instructions
- Soak the black-eyed peas in cold water for 2-3 hours or overnight.
- Bring to a boil for 5 minutes then drain in a strainer.
- Add back to the pot together with 4 cups of hot water or stock.
- Season with salt and add the bay leaf.
- Simmer covered over medium heat for about 30 minutes. Or until the peas are tender. Meanwhile, prepare the greens.
- Chop the collard greens, separating the stems from the greens.
- Heat 3 tablespoons of olive oil in a non-stick frying pan.
- Saute the onion and garlic over medium heat.
- Add the spring onions and the stems of the collard greens. Cook for 2-3 minutes stirring with a wooden spoon.
- Stir in the tomato paste. Cook for 1 minute.
- Add the chopped tomatoes and season with salt. Cook for a minute more.
- Add the collard greens (the leafy parts) and cook until wilted stirring often.
- Transfer everything to the pot with the black-eyed peas.
- Add the remaining 4 tablespoons of olive oil.
- Cook for 10-15 minutes if there's too much liquid in the pot cook uncovered. You can also raise the heat a bit or cook for a few minutes longer. In Greece, we eat them soupy-like but you can thicken them as much as you like.
- Stir in the dill and fresh lemon juice. Cook for a minute and then remove from the heat.
- Serve with freshly ground pepper on top. Cayenne pepper also goes great here.
Nutrition Information
Show Details
Serving
1serving
Calories
689kcal
(34%)
Carbohydrates
73g
(24%)
Protein
28g
(56%)
Fat
35g
(54%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
24g
Sodium
73mg
(3%)
Potassium
1575mg
(45%)
Fiber
17g
(68%)
Sugar
10g
(20%)
Vitamin A
6416IU
(128%)
Vitamin C
57mg
(63%)
Calcium
402mg
(40%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 689kcal | 34% |
| Carbohydrates | 73g | 24% |
| Protein | 28g | 56% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Sodium | 73mg | 3% |
| Potassium | 1575mg | 34% |
| Fiber | 17g | 68% |
| Sugar | 10g | 20% |
| Vitamin A | 6416IU | 128% |
| Vitamin C | 57mg | 63% |
| Calcium | 402mg | 40% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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