Black-Eyed Pea and Collard Greens Soup

Black-Eyed Pea and Collard Greens Soup

This month For The Love of Food had its third-year anniversary. Three years ago I sat in my dark kitchen photographing roasted vegetables under a stove light (with a point-and-shoot!) for a grad school project. Thankfully things have changed a lot over the years.

I just wanted to take a moment to tell you how grateful I am to this incredible blog community created by each and every one of YOU. Thank you for your encouragement, your wisdom, and for learning together these past three years.

Thank you for putting up with way too many cat stories. Thank you for laughing at my jokes and listening to my constant ramblings about how delicious vegetables are. Seriously… ’cause everyone else in my life is sick of it by now.

And for my gratitude, I give you a simple black-eyed pea and collard greens soup.

Black-Eyed Pea and Collard Greens Soup

This soup is fabulous for late winter and early spring because it feels warming and satisfying without being a heavy winter stew. I love it served with a simple green salad (preferably topped with green goddess salad dressing) to round out the meal.

Black-Eyed Pea & Collard Greens Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, cut into rounds
  • 3 red potatoes, chopped
  • 1 yam, chopped
  • 1 bunch collard greens, stems removed
  • 3 cups cooked black-eyed peas
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 4 cups vegetable stock
  • 1 tablespoon apple cider vinegar
  • Sea salt and freshly-ground black pepper
  1. Add the olive oil to a pot over medium heat. Add the onions and garlic and saute until the onions are translucent, about five minutes. Add the carrots, potatoes, yam, collards, black-eyed peas, basil, oregano, and vegetable stock. Bring to a boil, cover, and reduce heat and simmer 20 - 25 minutes.
  2. Stir in the apple cider vinegar and and season with salt and pepper to taste. Remove from heat and serve.


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  1. Lindsay Loves Veggies says

    Congrats on 3 years!! My 2 year is coming up here in a couple of weeks. :)

    Your soup looks great! I like the new spin on yhe classic black-eyed peas and collards combo!

  2. says

    happy three years, lady! i love your cat stories and will never read enough about how delicious vegetables are.

    finally the weather is warming, which makes me want a soup that is filling but not hearty. i love black eyed peas but don’t eat them enough and this soup is perfect for bringing them back into my diet 😉

  3. says

    Hey there Sonnet! I saved this recipe months ago and just made it today. I’ve been feeling a bit sick and wanted a brothy, hearty soup. I kept it identical but subbed the collards for beet greens and the black eyed peas for cannelini. Not truly the same soup, but the base ingredients and method worked for me!


  4. Cynthia Carter says

    I made this soup yesterday to celebrate the new year with friends. It is absolutely delicious and everyone loved it! It was also very easy to prepare. I am looking forward to leftovers today for lunch. Thank you!

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