Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/14
Why This Dish Is Amazing
This soup is hearty, nutritious, and full of flavor. It’s a great source of plant-based protein and fiber, making it both satisfying and healthy. Plus, it’s easy to customize with your favorite vegetables and spices.
Cooking Hints
- Rinse the black-eyed peas well before cooking to remove any dirt or debris.
- Simmer the soup gently to allow flavors to develop without overcooking the peas.
- Add fresh herbs at the end of cooking to keep their flavor bright and fresh.
- Simmer the soup gently to allow flavors to develop without overcooking the peas.
- Add fresh herbs at the end of cooking to keep their flavor bright and fresh.
Directions
Warm up some olive oil in a big pot over medium-high heat. Toss in the carrots, onion, bell pepper, jalapeno, and garlic, and cook everything until the carrots begin to soften—this usually takes about 6 minutes. Next, add the collard greens along with the water, black-eyed peas, tomatoes (with their juices), paprika, chili powder, liquid smoke, salt, and pepper. Let the soup simmer gently on low heat until the greens have wilted and the veggies are nice and tender, which should take around 20 minutes. Once everything’s cooked through, give it a taste and adjust the seasoning if needed. Serve it up warm and enjoy!
Serving Style Ideas
Serve this soup hot with a side of crusty bread or over a bed of brown rice for a complete meal. Garnish with chopped green onions or fresh parsley to add a pop of color and freshness.
Reheating And Storage
Allow the soup to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days or can be frozen for up to 3 months. Reheat gently on the stove and add a splash of water if it thickens too much.
111
people cooked this recipe
