Serves 6
218 cal · 45 min
Black-Eyed Pea and Collard Greens Soup
Recipe GLPR570de51f4f2742
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.
