Name: Spicy Southern-Inspired Black-Eyed Pea and Collard Green Soup
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup dried black-eyed peas (or 2.5 cups canned, rinsed and drained); 4 cups low-sodium vegetable broth; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 cups chopped collard greens, tough stems removed; 2 medium carrots, diced; 1 medium red bell pepper, diced; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper (reduce for less heat); 1/2 tsp salt, plus more to taste; 1/4 tsp black pepper; 1 tbsp olive oil; Juice of 1/2 lemon

Spicy Southern-Inspired Black-Eyed Pea and Collard Green Soup

CitrusyFig3842

This Spicy Southern-Inspired Black-Eyed Pea and Collard Green Soup pays homage to classic Southern African American flavors—without the heaviness of traditional recipes. Black-eyed peas and collard greens are time-honored staples, offering plant-based protein and fiber to keep you full and satisfied. A touch of smoked paprika and cayenne brings that signature Southern warmth and spice, while a squeeze of lemon brightens the whole bowl. This soup is robust, healthy, and designed to support your weight loss goals, all while celebrating your heritage. Perfect for a sunny North Carolina day or a cozy evening in.

Ingredients

Instructions

If using dried black-eyed peas, soak them overnight or use the quick soak method (cover with water, bring to a boil, simmer for 2 minutes, then let sit off heat for 1 hour). Drain and rinse.
Heat olive oil in a large pot over medium heat. Add onion and carrot and cook, stirring, until softened, about 5 minutes.
Add garlic, red bell pepper, smoked paprika, cumin, cayenne, salt, and black pepper. Sauté for 1-2 minutes until fragrant.
Add soaked (or canned) black-eyed peas and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes (for canned peas, simmer 10 minutes).
Add chopped collard greens. Simmer uncovered for another 10-15 minutes, until greens are tender and flavors meld.
Stir in lemon juice. Taste and adjust seasoning if needed. Serve hot, garnished with extra chopped herbs or a dash of hot sauce if desired.