This collards and black-eyed peas soup is spicy, smoky, vegan, and low-fat. Make it quickly in the Instant Pot or pressure cooker!
I’ve had a package of pre-washed, pre-chopped collard greens in the fridge for a few days, and I was hoping to do something different with them. But as time went on and no new recipes came to mind, I started to get afraid that they’d go bad; at the very least, they were losing nutrients every day that they sat there (everything’s always more nutritious closer to harvest.)
So in the end, I took an old favorite soup, Lorna Sass’ Collards and Black-eyed Pea Soup, and gave it the Louisiana treatment: green bell peppers, diced tomatoes, creole-type seasonings, and loads of spiciness.
And since I love smokiness, I kind of went wild with three different smoky seasonings–chipotle powder, fire-roasted tomatoes, and smoked paprika–and my husband and I loved the results. I know that not everyone is the smoke addict that I am, so if you like spicy but not smoky, just substitute regular chili powder, regular diced tomatoes, and regular paprika.
If you’re making this for New Year’s Day, note that it covers both of the “lucky traditions”: black-eyed peas and greens. It’s a one-pot healthy start to the new year!
Spicy Collards and Black-eyed Pea Soup
Ingredients
- 2 onions , diced
- 2 ribs celery , diced
- 1 cup diced green bell pepper
- 3-4 cloves garlic , minced
- 2 cups dried black-eyed peas , picked over and rinsed
- 6 cups water
- 1 pound collard greens , tough stems removed and greens chopped
- 1 1/2 teaspoons dried thyme (divided)
- 1 teaspoon oregano (divided)
- 1 16- ounce can tomatoes (fire-roasted preferred)
- 1 tablespoon hot sauce
- 1/4 teaspoon cayenne (to taste)
- 1/2 teaspoon chipotle pepper (to taste)
- 1/2 teaspoon smoked Spanish paprika
- 1 -2 teaspoons salt (to taste)
- 1 tablespoon double strength tomato paste (or 2 tbsp. regular)
- 1/4 teaspoon black pepper
- additional water (or vegetable broth), as needed
Instructions
- Heat a pressure cooker or large pot and add the onions. (Electric pressure cooker users, use Sauté or Brown setting.) 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.
- Cooking: If using a pressure cooker, seal the cooker and cook for 10 minutes after it reaches high pressure; use a quick-release method to bring down the pressure.
- If cooking in a regular pot, 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. (Electric pressure cooker users, use the Sauté or Brown 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.)
Notes
Nutritional info is approximate.
Please share:
Original photo from 2008
Fritzi
January 3, 2014 at 11:54 amI made this New Years day and it turned out wonderful. I didn’t have a green pepper so I substituted roasted red peppers. Love this recipe! Thank you!
Sarah
February 9, 2014 at 6:44 pmI’m having this for dinner, as I’m typing this. It’s so delish!! I’m going to make this all the time! And it was cheap! *happy dance*
Pat B
May 23, 2014 at 9:58 amAre black eyed peas supposed to be soaked? I do not have a pressure cooker.
Pat B
May 23, 2014 at 10:00 amNever mind my question about soaking the peas. Someone else already asked so just found the answer. Making this today. Thank you!
Jean Heath
December 31, 2014 at 9:40 amUsing a pressure cooker – do you have to put it back on for 25 mins in that – seems rather a long time.
Rebecca Finch
January 7, 2015 at 8:47 amI made this recipe (black eyed peas with collard greens) yesterday, and it is so good. What a great way to prepare collards! They are not my favorite leafy green, but nutritionally they are at the top of the list, so I have been trying to use them more. Thanks for a simple, delicious recipe.
Alexandra
December 31, 2015 at 8:01 pmI made these for New year’s eve potluck, and they were devoured. Very savory and spicy(not too,) and good.
Jackie
January 1, 2016 at 12:17 pmJust got through eating this today for good luck throughout the year. What a flavorful dish! This will be on my favorites list for sure. I followed the recipe except that I left out the cayenne pepper and used spinach instead of collards. I think I could have put the cayenne in after all to make it just the right amount of heat for us.
Pam
January 1, 2016 at 1:40 pmThank you so much for reposting this into my Facebook newsfeed in 2016!
Chad
August 8, 2017 at 7:37 pmI’m glad I found this recipe. I just cooked it. I made some slight adjustments, added a couple of Serrano chili peppers, and more seasoning. It is tasty. Thanks!
Rebecca
November 1, 2017 at 9:47 amThank you for this recipe. I had an aversion to collards until recently (when I read about their nutritional benefit) so I have been looking for good recipes for them. This fits and I am pretty sure they will disappear rapidly out of the pot. Thanks again for all you do.
Suzanne
December 31, 2017 at 11:50 amQuestion after initial cooking with peas then add collard greens and spices and put back in pressure cooker on low for additional time?
Susan Voisin
December 31, 2017 at 12:34 pmYes. All the details are in the last step.
Atiyah
January 1, 2018 at 11:22 amThanks for this marvelous recipe -a new twist on the traditional peas and greens!
Valeigh Davis
January 1, 2018 at 5:46 pmOMG! I made this today and this is the absolute best tasting black eyed pea recipe! I don’t particularly like black eyed peas, but I eat them every January 1st. Not being vegan, I used chicken broth instead of water and added kielbasa sausage. I used smoked paprika instead of smoked Spanish paprika. You’ve created a perfect combination of flavors- thanks!!
Rachel
January 1, 2018 at 8:38 pmMade this in the Instapot for New Years Day good luck. It was SOOO good! Thank you!
Amy
January 21, 2018 at 6:31 pmSusan, just tried this and it is delicious! Thank you for your consistently high quality recipes.
Tena Valenti
February 6, 2018 at 3:16 pmThis was unbelievable delicious! It is a favorite that I will make often.
I made the following changes:
1 onion, instead of 2
diced carrot in place of the bell pepper (because we don’t care for them)
5 cups of water instead of 6 (we like it thicker)
omitted the hot sauce and the spice level was perfect; not too hot.
I served it over some mashed potatoes with cornbread muffins and a small salad.
Wow! What a delicious meal! Thank you!!!!!
Miki
March 2, 2018 at 5:52 pmI made this a couple of months ago and froze the leftovers for lunches. I thawed a serving overnight in my fridge and brought it to work for lunch. While I was thoroughly loving it again as I ate it at my desk, a co-worker approached and asked me what smelled so good. This truly is a fabulous recipe!
Miki
January 3, 2019 at 7:30 amWhat a fabulous recipe, Susan! I just returned to WW and this was my first really excellent, low/no point recipe – one I plan on using more than once throughout the year.
Love your recipes – thanks for all the hard work you do to encourage healthy eating.
Susan Voisin
January 3, 2019 at 8:33 amThank you! And welcome back to Weight Watchers! I’ve been trying to get Freestyle points on more of my recipes. I have a category for zero point recipes— https://blog.fatfreevegan.com/category/zero-points —and a tag for all recipes that have points calculated— https://blog.fatfreevegan.com/tag/weight-watchers-points. Happy new year!