Black Eyed Pea Soup With Collard Greens

5 from 2 votes

Simple and healthy black-eyed peas and collard greens soup with fresh basic ingredients. Flavored with tomato, dill, and lemon.

Prep Time15

Cook Time1

Course: Main Course, Soup

Cuisine: Greek, International

Keyword: healthy, legumes, soup

Servings:

Calories: 689kcal

Soak the black-eyed peas in cold water for 2-3 hours or overnight.
Bring to a boil for 5 minutes then drain in a strainer.
Add back to the pot together with 4 cups of hot water or stock.
Season with salt and add the bay leaf.
Simmer covered over medium heat for about 30 minutes. Or until the peas are tender. Meanwhile, prepare the greens.
Chop the collard greens, separating the stems from the greens.
Heat 3 tablespoons of olive oil in a non-stick frying pan.
Saute the onion and garlic over medium heat.
Add the spring onions and the stems of the collard greens. Cook for 2-3 minutes stirring with a wooden spoon.
Stir in the tomato paste. Cook for 1 minute.
Add the chopped tomatoes and season with salt. Cook for a minute more.
Add the collard greens (the leafy parts) and cook until wilted stirring often.
Transfer everything to the pot with the black-eyed peas.
Add the remaining 4 tablespoons of olive oil.
Cook for 10-15 minutes if there's too much liquid in the pot cook uncovered. You can also raise the heat a bit or cook for a few minutes longer. In Greece, we eat them soupy-like but you can thicken them as much as you like.
Stir in the dill and fresh lemon juice. Cook for a minute and then remove from the heat.
Serve with freshly ground pepper on top. Cayenne pepper also goes great here.