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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.
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.
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!
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people cooked this recipe
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.
Frequently Asked Questions
Can I use dried black-eyed peas instead of canned?
Yes, but you’ll need to soak and cook them beforehand, then add them during the simmering step.
What can I substitute for collard greens?
Kale, spinach, or Swiss chard work well as alternatives.
How spicy is the soup with the jalapeno and chili powder?
It has a mild to medium spice level, but you can reduce or omit the jalapeno to make it milder.
Can I make this soup in a slow cooker?
Yes, sauté the veggies first, then add everything to the slow cooker and cook on low for 4-6 hours.
Is this soup freezer-friendly?
Yes, it freezes well. Cool completely before storing in airtight containers for up to 3 months.
Can I use fresh tomatoes instead of canned fire-roasted tomatoes?
Fresh tomatoes can work, but the fire-roasted flavor adds a smoky depth you might miss.
How do I make the soup less smoky if I don’t like liquid smoke?
Simply omit the liquid smoke and add a bit more smoked paprika or leave it out entirely.
Can I add other vegetables to this soup?
Absolutely! Feel free to add celery, zucchini, or corn for extra flavor and texture.
