Collard Green & Black-Eyed Pea Soup

Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. There's no need for loads of ham or salt pork-just a small amount of bacon gives it a wonderful smoky flavor. You can skip the bacon and substitute vegetable broth for chicken broth for a great vegetarian dish.

Carolyn Malcoun

Used by permission. (c) Eating Well, Inc.

Collard Green & Black-Eyed Pea Soup

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1 tablespoon extra-virgin olive oil 1 15-ounce can diced tomatoes
    1 large onion, diced 5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
    1 large carrot, sliced 1 15-ounce can black-eyed peas, rinsed
    1 stalk celery, sliced 6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
    5 cloves garlic, (4 sliced and 1 whole), divided 6 tablespoons shredded Gruyre or Swiss cheese
    1/4 teaspoon crushed red pepper, or to taste 2 slices cooked bacon, finely chopped
    4 cups reduced-sodium chicken broth


    Prep: 45 min Total: 45 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.

    • 2

      Position rack in upper third of oven; preheat broiler.

    • 3

      Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

    nutritional information

    5 g
    6 g
    Saturated Fat:
    2 g
    24 g
    11 g
    800 mg
    Monounsaturated Fat:
    3 g
    1 starch, 1 vegetable, 1/2 medium-fat meat, 1/2 fat
    10 g
    Carbohydrate Servings:
    1 1/2
    392 mg
    Nutrition Bonus:
    Vitamin A (50% daily value), Vitamin C (25% dv), Fiber (16% dv).
    Added Sugars:
    0 g
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving