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Black-Eyed Pea and Collard Greens Soup

Black-Eyed Pea and Collard Greens Soup

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 1 hr 30 min
  • Total Time: 1 hr 50 min + soaking time
  • Category: Snack/Appetizer


  • 2 cups dried black-eyed peas
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 pound turkey bacon, chopped
  • 2 stalks celery, chopped
  • 6 cups low-sodium chicken broth
  • 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
  • 4 carrots, chopped
  • Fine sea salt, to taste
  • Ground black pepper, to taste
  • Hot sauce, to taste


  1. Place black-eyed peas in a large bowl. Cover by a few inches with water. Cover the bowl, and let sit at room temperature for 8 hours or overnight.
  2. Drain peas and rinse well.
  3. Heat oil in a large pot over medium heat. Add onion, garlic, bacon and celery. Cook, stirring occasionally, about 5 to 8 minutes. Add peas and broth. Bring to a boil. Skim any foam from the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes.
  4. Add collard greens and carrots. Simmer until tender, 15 to 20 minutes.
  5. Season to taste with salt, pepper, and hot sauce and serve.