This collards and black-eyed peas soup is spicy, smoky, vegan, and low-fat. Make it quickly in the Instant Pot or pressure cooker! If you don't like or can't find collards, feel free to substitute your favorite greens. Quicker-cooking greens such as spinach should be added right at the end of cooking.
Heat a pressure cooker or turn on the Saute setting on the Instant Pot and add the onions. Sauté for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.
Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano. Seal the cooker and cook for 10 minutes after it reaches high pressure (set the Instant Pot for 10 minutes at high pressure. Use a quick-release method to bring down the pressure.
Check the beans, and if they are not tender, return the pot to pressure. If they were very hard, cook at high pressure for 5 minutes; if they were just slightly hard, cook at high pressure for 2 minutes. Allow the pressure to come down naturally for 10 minutes before releasing the pressure. Repeat this process if beans are still very hard.
Once the peas are tender, add the reserved herbs and all remaining ingredients and simmer on low for at least 25 minutes to allow flavors to develop. If the soup is too thick, add up to two cups water or vegetable broth until it's the consistency of soup. (Electric pressure cooker users, use the Sauté setting and adjust the heat to low if possible, or use Keep Warm.) Serve with brown rice with additional hot sauce. (Garnishing with fresh oregano is optional.)
Regular Stove-top Cooking
Heat a large pot and add the onions. Sauté for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.
Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano. Bring to a boil, reduce heat, and cook until peas are tender, about 45-55 minutes.
Once the peas are tender, add the reserved herbs and all remaining ingredients and simmer on low for at least 25 minutes to allow flavors to develop. If the soup is too thick, add up to two cups water or vegetable broth until it's the consistency of soup. Serve with brown rice with additional hot sauce. (Garnishing with fresh oregano is optional.)
Notes
Each serving is zero points on Weight Watchers Freestyle program.