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Black Eyed Pea Soup With Collard Greens

Simple and healthy black-eyed peas and collard greens soup with fresh basic ingredients. Flavored with tomato, dill, and lemon.

Prep Time
15 mins
Cook Time
1 hr
Servings: 3
Calories: 689 kcal
Course: Main Course , Soup
Cuisine: Greek , International

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

    Cup of Yum
  1. Soak the black-eyed peas in cold water for 2-3 hours or overnight.
  2. Bring to a boil for 5 minutes then drain in a strainer.
  3. Add back to the pot together with 4 cups of hot water or stock.
  4. Season with salt and add the bay leaf.
  5. Simmer covered over medium heat for about 30 minutes. Or until the peas are tender. Meanwhile, prepare the greens.
  6. Chop the collard greens, separating the stems from the greens.
  7. Heat 3 tablespoons of olive oil in a non-stick frying pan.
  8. Saute the onion and garlic over medium heat.
  9. Add the spring onions and the stems of the collard greens. Cook for 2-3 minutes stirring with a wooden spoon.
  10. Stir in the tomato paste. Cook for 1 minute.
  11. Add the chopped tomatoes and season with salt. Cook for a minute more.
  12. Add the collard greens (the leafy parts) and cook until wilted stirring often.
  13. Transfer everything to the pot with the black-eyed peas.
  14. Add the remaining 4 tablespoons of olive oil.
  15. 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.
  16. Stir in the dill and fresh lemon juice. Cook for a minute and then remove from the heat.
  17. Serve with freshly ground pepper on top. Cayenne pepper also goes great here.

Nutrition Information

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

% 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.