Black-Eyed Pea and Collard Greens Soup

Name: Black-Eyed Pea and Collard Greens Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, chopped; 1/8 teaspoon garlic powder; 1/4 pound deli ham, sliced; 3 cups collard greens, stems removed and chopped; 1 can (14.5 ounce) low-sodium chicken or vegetable broth; 4 cups canned black-eyed peas, drained and rinsed; 2 teaspoons apple cider vinegar; Salt and black pepper to taste

Recipe GLPR570de51f4f2742

Southern

Soup

45 min

218 cal

Servings: 6

Stovetop

SNAP eligible

A hearty, comforting Southern-style soup featuring tender collard greens and creamy black-eyed peas simmered with ham and aromatic onion. The partially mashed peas create a naturally thick, satisfying broth, while a splash of apple cider vinegar adds bright acidity. Perfect for cool weather meals, this nutritious soup is ready in about 40 minutes.

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Ingredients

1 tablespoon vegetable oil

1 medium onion, chopped

1/8 teaspoon garlic powder

1/4 pound deli ham, sliced

3 cups collard greens, stems removed and chopped

1 can (14.5 ounce) low-sodium chicken or vegetable broth

4 cups canned black-eyed peas, drained and rinsed

2 teaspoons apple cider vinegar

Salt and black pepper to taste

Directions

Rinse the collard greens thoroughly under cool running water and remove the tough center stems. Chop the greens into bite-sized pieces. Drain and rinse the canned black-eyed peas in a colander.
Gather all ingredients and measure them into separate bowls before beginning to cook.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and softened, about 3 to 5 minutes.
Stir the garlic powder and sliced ham into the pot with the onion and cook for 1 minute until fragrant.
Add the chopped collard greens and the broth to the pot. Stir well, then cover with a lid and reduce heat to medium-low. Simmer for about 20 minutes, stirring occasionally, until the greens are tender.
While the greens cook, place half of the black-eyed peas (about 2 cups) in a small bowl and mash them with a fork until partially broken down but still chunky.
Add both the mashed and whole black-eyed peas to the pot and stir gently to combine. Simmer uncovered for 5 more minutes.
Taste the soup and season with salt and black pepper as desired.
Remove the pot from heat and stir in the apple cider vinegar just before serving.
Ladle the soup into bowls and serve hot. Cool any leftovers to room temperature and refrigerate in an airtight container within 2 hours. Store for up to 3 to 5 days.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is a commodity item at any Charlotte chain—onion, garlic powder, ham, broth, canned or dried black-eyed peas, collard greens in produce, and apple cider vinegar are all stocked routinely. The cost per serving lands well under three dollars, driven mainly by broth and ham, with collards and black-eyed peas being among North Carolina's own crops and a genuine bargain. The 45-minute stated time is honest if you're using canned beans and chopped collards; this is a true set-it-and-simmer dish that doesn't demand attention. It reheats perfectly and is the exact Southern comfort food that plays to regional tastes and seasons year-round, making it a reliable weeknight anchor recipe.