Black-Eyed Pea and Collard Green Soup
A hearty New Year's soup of black-eyed peas and tender collard greens simmered with garlic and smoked paprika — Southern tradition in a bowl, said to bring luck and prosperity for the year ahead.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Large pot or Dutch oven
Wooden spoon
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1 bunch collard greens, ribs removed and leaves chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Lemon juice or vinegar, for finishing
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, and smoked paprika and cook until fragrant.
Add the black-eyed peas, diced tomatoes, and broth. Bring to a simmer and cook, uncovered, for about 20 minutes to let the flavors meld.
Stir in the collard greens and simmer for another 8 to 10 minutes, until tender but still bright.
Season with salt and pepper to taste. Finish with a squeeze of lemon or a splash of vinegar and serve hot.