This black-eyed pea soup is hearty, smoky and delicious! It's easy to make and packed with veggies like tomatoes, carrots and collard greens. A delicious meal-worthy soup that's perfect for any day of the year!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, diced
- 5 garlic cloves, minced
- 7 cups vegetable broth
- 4 (15.5 ounce/439 gram) cans black-eyed peas, drained and rinsed
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper, or to taste
- 1 large bunch collard greens, stems removed, leaves roughly chopped
- Salt, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion, carrots and celery. Sweat the vegetables for about 10 minutes, stirring frequently, until they begin to soften.
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Stir in the garlic and cook it with the vegetables for about 1 minute, or until it becomes very fragrant.
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Stir in the broth, black-eyed peas, tomatoes, smoked paprika, thyme, black pepper, and cayenne pepper.
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Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for about 15 minutes.
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Stir in the collard greens. Continue simmering the soup until the greens are tender, about 10 minutes. You can add a bit of water or extra broth if it reduces too much.
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Remove the pot from heat and season the soup with salt to taste.
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Serve.