Black Eyed Pea Soup with Collard Greens – Easy Vegan One-Pot Meal
This hearty Black Eyed Pea Soup is a comforting one-pot meal made with black-eyed peas, collard greens, vegetables, tomatoes, and savory herbs. Naturally vegan and gluten-free, it’s a flavorful soup perfect for a cozy lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6–8 servings 1x
- Category: Entree, Soup
- Method: Simmer
- Cuisine: Southern, Vegan
Ingredients
Scale
- 1 lb. black eyed peas, soaked – see notes (or 3 cans (14oz), drained and rinsed)
- 2 tablespoon olive oil or 1/3 cup water
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon EACH thyme, basil, and oregano
- 1 teaspoon EACH garlic + onion powder
- 1/2 – 1 teaspoon red pepper flakes, optional
- 1 can (28oz.) diced tomatoes, with the juices
- 2 – 3 cups collard greens, chopped
- 6 cups low-sodium vegetable broth
- 1/2 – 1 teaspoon EACH salt + pepper, or to taste
Instructions
- Sauté: In a large Dutch oven, heat the oil or water over medium heat. Add the onion, carrots, and celery, and sauté for 7–10 minutes. Add the garlic, smoked paprika, thyme, basil, oregano, and garlic and onion powder. Cook for about 1–2 minutes, until fragrant.
- Simmer: Add the black-eyed peas, diced tomatoes with their juices, and vegetable broth. Bring to a boil, cover, reduce the heat to low, and simmer for 20 minutes if using canned peas or 1 1/4 hours if using soaked peas, or until the beans are tender. About 5–10 minutes before the soup is done, stir in the collard greens. Season with salt and pepper to taste.
- Serve: Serve warm. Add a squeeze of lemon to each bowl if desired.
Notes
- How to soak black-eyed peas: Place the beans in a pot of water, covering them with 1–2 inches of water. Soak for at least 8 hours, then drain. For a quick soak, bring the beans and water to a boil, remove from the heat, and let soak in the hot water for 1 hour. Drain before using.
- Cooking time: Presoaked dried beans take about 1 hour on the stovetop. Canned beans need about 20 minutes of simmering in the soup, or until tender.
- Herb variations: Substitute poultry seasoning, Italian seasoning, or herbes de Provence for the listed herbs.
- Greens: Replace the collard greens with kale, chard, or spinach if desired.
- Instant Pot method: Add all ingredients except the collards to the pot and seal the lid. Cook on HIGH pressure for 2 minutes with canned beans or 8 minutes with soaked beans. Stir in the collards after cooking and season well.
- Slow cooker method: Add all ingredients except the collards to the slow cooker. For dried beans, soaking is not required; cook on HIGH for 7–8 hours. For canned or presoaked beans, cook on LOW for 5–6 hours or HIGH for 3–4 hours. Stir in the collards at the end and season with salt and pepper.
- Storage: Refrigerate leftovers for up to 6 days. Freeze for 2–3 months. Thaw before reheating.