• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Spicy Collards and Black-eyed Pea Soup

May 15, 2008 By Susan Voisin 79 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe Share on Facebook

This collards and black-eyed peas soup is spicy, smoky, vegan, and low-fat. Make it quickly in the Instant Pot or pressure cooker!

Spicy Collards and Black-eyed Pea Soup

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.

Spicy Collards and Black-eyed Pea Soup

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!

Collards and Black-eyed Peas Soup
4.75 from 16 votes
Print Pin SaveSaved! Add to Recipe BoxGo to Recipe Box

Spicy Collards and Black-eyed Pea Soup

Gluten Free
Nut Free
Soy Free
Sugar Free
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.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Susan Voisin

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
Prevent your screen from going dark

Instructions

Pressure Cooker Instructions

  • 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.
Nutrition Facts
Spicy Collards and Black-eyed Pea Soup
Amount Per Serving (1 serving)
Calories 242 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 488mg21%
Carbohydrates 45g15%
Fiber 11g46%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course, Soup
Cuisine Instant Pot, Vegan
Keyword blackeyed peas, new year's
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Pin This Recipe Share by Email

Please share:

This low-fat, vegan soup can be made in the Instant Pot or pressure cooker or in any old pot on your stove. Delicious and healthy! #vegan #wfpb #wfpbno #fok

Spicy Collard and Black-eyed Pea Soup

Original photo from 2008

Filed Under: Instant Pot and Pressure Cooker, Main Dishes, Recipes, Soups, Vegan Weight Watchers Recipes with Zero Points Tagged With: Eat-to-Live, Gluten-free, Greens, KISSS, Louisiana, New Year’s Day Black-eyed Peas and Greens Recipes, Southern cooking, Weight Watchers Points

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « Grilled Asparagus and Spinach Salad with Smoked Paprika Dressing
Next Post: Pistachio Crusted Tofu »

Reader Interactions

Comments

  1. Tom

    December 29, 2009 at 2:22 pm

    I did this recipe but made it in a crockpot overnight – it turned out great.

    Reply
    • Renee

      December 26, 2019 at 12:05 pm

      How long and what temp in the crockpot? I am going skiing all day on New Years but would love to have this ready when we get back!

      Reply
  2. jill

    January 10, 2010 at 7:24 pm

    Susan,

    I accidentally bought le cabanon thinking it was just double strength tomato paste. I noticed that it is 68% hot chilis….do you know what this is or if it would work in this recipe?.BTW, I am cooking paella right now and did split pea earlier today. I ama full time student and and single momandyou recipes freeze well! We eat them throughout the wee, thanks!

    Jill

    Reply
  3. Mrs. Harris

    February 2, 2010 at 6:25 pm

    I made this soup last week for my husband and my siblings. Everyone loved it! Halfway through dinner, my sister-in-law says,"So these are collards? Not bad." It never occurred to us that being from MI she had never eaten collards!

    Reply
  4. Julie

    June 8, 2010 at 7:46 pm

    I made this tonight, and it came out great. Very spicy and flavorful!

    Reply
  5. Anna Down Under

    September 28, 2010 at 7:33 am

    I’ve made this several times and it’s wonderful! Though black eyed peas are harder to find in Australia, and I can not find collard greens at all so I use what Aussie’s call Silverbeet (Swiss Chard) instead. Still, it’s fantastic!

    Reply
  6. Arthur

    October 15, 2010 at 7:48 pm

    Susan, I can’t get over how great your recipes are! I’m from the Mobile, Alabama area, and I make your Cajun/Creole recipes several times a month.

    Reply
    • SusanV

      October 15, 2010 at 9:25 pm

      Hi Arthur! My parents are from Alabama (War Eagle!), so I’m glad to know that someone from Mobile enjoys my recipes. Thanks for commenting!

      Reply
  7. Margo

    November 3, 2010 at 6:49 am

    Great! I’m from Mobile too and stumbled upon your site as I was looking for recipes to fit into my new vegan diet(courtesy of Dr. Neal Barnard’s Program for Reversing Diabetes) and I must say that so far I don’t miss meat at all! Now if I can just get the die-hard southern meat-eaters in my family to do the same 🙂

    Reply
  8. Jasmin

    November 22, 2010 at 1:43 pm

    I loved this recipe I made it last new years and I am going to make it again this thanksgiving and I did as tom and made it an a crockpot as well !!!!!!!!!!!!!! Love the website

    Reply
  9. MIA

    November 25, 2010 at 12:49 pm

    Although to my nose this soup didn’t smell as good as some others it tastes great. I used regular paprika so I did all chipotle instead of hot sauce & cayenne and added a couple dashes of chili powder. I also used 2 14oz cans of fire roasted tomatoes and kale because thats what looked best at WF. I will def make this again 🙂

    Reply
    • MIA

      November 25, 2010 at 12:50 pm

      I forgot to mention I also threw in about a cup/cup and a half of cooked quinoa I had in the fridge & it is great in there!!

      Reply
  10. Marjorie

    January 1, 2011 at 6:55 pm

    Thank you for this delicious recipe. I made this soup for a group of friends for a festive meal. The soup got rave reviews! I did not add the chipotle pepper, and it was hot enough for everyone, but not too hot!

    My first attempt at cooking black-eyed peas, too. Very successful.

    Thanks again.

    Reply
    • SusanV

      January 1, 2011 at 7:21 pm

      Excellent! Glad to hear it!

      Reply
  11. Bailey Loves Your Soup

    January 2, 2011 at 10:54 pm

    My vegan best friend’s mother made this for a bunch on New Year’s Eve, for luck in the new year, and just so you know, I’ve never had a soup that I liked so much- and I dislike collard greens, even if I am from Tennessee. Thanks so great for this recipe- after tasted it, I considered becoming vegan! It was wonderful.

    Reply
  12. bethanne

    January 17, 2011 at 2:05 pm

    I am in the same boat as you with the bagged greens. Plus I have a boatload of leftover black eyed peas. This is exactly what I was looking for. Thank you!!

    Reply
  13. Deb

    February 8, 2011 at 11:22 pm

    Just made this tonight and its so excellent! I had made Lorna Sass’s version a few times before, but as I live in New Orleans now it was about time to kick it up a notch!

    Oh yeah, and I finally got a pressure cooker this year! Vegan + grad student + pressure cooker = <3

    Reply
  14. Treathyl FOX

    February 23, 2011 at 5:31 pm

    I was looking for a more recent post. But I couldn’t pass up a collard greens and black-eye-pea recipe. Just reading the recipe has my mouth watering.

    Reply
  15. Shirley @ gfe

    August 20, 2011 at 7:40 am

    Just found this recipe from Lydia’s roundup on Soup Chick. It looks delicious–thanks! 🙂

    Shirley

    Reply
  16. Janet

    September 3, 2011 at 11:10 am

    I’m thinking of making this recipe. I just got a batch of crowder peas (never had those before, but am very familiar with black eyed peas–these seem similar). My peas are fresh, not dried. What would you change in the recipe? Just reduce the water to a couple of cups? I appreciate you and your website so very much. You have made our switch to being almost no fat/plant eaters possible! Thanks!

    Reply
    • SusanV

      September 3, 2011 at 11:24 am

      Fresh peas are the best! I would use 3 cups, if you have them, and start the water at 3-4 cups and add more as needed. Hope you enjoy it!

      Reply
      • Janet

        September 7, 2011 at 2:19 pm

        Ah, just finished eating our crowder peas and mustard greens, and they were YUMMMY! Great recipe. Thanks so much. This was my first time to ever eat mustard greens–been afraid of them–very good. I couldn’t believe all that bunch would go in the pan, but it did, and didn’t really seem like too much. I need the calcium and iron, so it has been my goal to add greens to my diet.

        Reply
  17. Julie & Marty

    September 18, 2011 at 8:02 pm

    This is a very hearty soup! I enjoyed the flavors and can’t wait to taste the leftovers. I believe it will taste even better tomorrow. If you don’t have a pressure cooker, this takes along time to make! I boiled my peas for along time before they finally got tender. I used only half the hot sauce, but I did not find this soup too spicy at all. Great over rice.

    Reply
  18. Alexandria Lewis

    December 19, 2011 at 5:55 am

    Dinner tonight 🙂 thank you very much!

    Reply
  19. KBeane

    December 30, 2011 at 3:22 pm

    Hello,

    If you are using a regular pot or slow cooker, do you have to soak the beans first? I have only used canned black eyed peas, and assumed dried would need to be soaked for several hours first.

    Looks great!

    Reply
    • Susan Voisin

      December 30, 2011 at 3:29 pm

      No need to soak them since they’re so small. You can if you want, but it only cuts down the cooking time a little.

      Reply
  20. Suzanne

    January 1, 2012 at 3:45 pm

    Just made this today for our New Years meal. It’s “religion in a bowl”! I feel just a little closer to my roots. Thank you Susan! Happy New Years to you and your family!

    Reply
  21. Carol U

    January 1, 2012 at 9:43 pm

    Made this for New Year’s Day. It was so excellent. I did soak the beans overnight just because I knew I would not have a lot of extra time if the beans weren’t done yet.

    All of us really loved this so very much. Thanks for teh great recipe

    Reply
  22. Pam

    January 10, 2012 at 5:58 pm

    Loved this soup, so did DH! The heat and smokiness made the broth exquisite. Thanks!

    Reply
  23. Nathan

    January 15, 2012 at 7:23 pm

    Made this last night for dinner (and had it again today for lunch). Had to sub frozen collard greens, but it was still amazing. Thank you.

    (dark) Photo: http://30.media.tumblr.com/tumblr_lxv94xXhA01qcincoo1_500.png

    Reply
  24. Mindy

    January 31, 2012 at 6:18 pm

    Lorna Sass plus Susan V = awesome. Lorna’s pressure cooker book was one of the first [mostly] vegan books I got from the library and it helped turn me vegan. I have this soup bubbling in my PC right now! I can’t wait. I know it’s going to be fantastic.

    Reply
  25. Libby

    March 11, 2012 at 5:09 pm

    This is just fabulous. Thanks for another wonderful recipe! I used all the spices, even a bit of extra chipotle and smoked paprika and the spice level was just right – hot enough to notice, but not so hot that you can’t eat the whole bowl. It’s great on brown rice, or over a baked sweet potato.

    Reply
  26. Anna

    November 10, 2012 at 10:51 am

    This is exactly what I was looking for, can’t wait to make it!

    Reply
  27. Lisa R

    December 31, 2012 at 2:27 pm

    This recipe was FANTASTIC!!!!! It has just the right amount of heat ( didn’t even need to add the hot sauce), and the smokiness of the chipotle peppers makes this recipe perfect and delicious. Thank you for making my stomach happy this new year! 😉

    Reply
  28. Plia

    January 1, 2013 at 12:41 pm

    I realized I don’t have any fresh greens. Would frozen chopped spinach be a good substitute?

    Reply
    • Susan Voisin

      January 1, 2013 at 12:46 pm

      Sounds good to me. 🙂

      Reply
  29. Sue S

    January 15, 2013 at 5:22 am

    Have to make this for supper tonight. Comfort foods. Yum.

    Reply
  30. Courtenay

    March 19, 2013 at 7:51 pm

    I want to thank you for the many delish meals we’ve had, inspired by your recipes. On this chilly evening we warmed up with Spicy Collards. Yum. We changed our diet about four years ago when my honey was diagnosed with serious heart disease. Found Dr. Esselstyn’s book on revearsing heart disease, along with Ornish and Campbell, and found you! Have to say that I don’t know if we could stick to this path without fellow travelers who create really good recipes with depth and complexity. Thanks!

    Reply
  31. Sarah

    September 24, 2013 at 6:51 pm

    If I want to make this in the crockpot, do you recommend waiting to add the greens, or should I still add them with everything else? I will be making this overnight.

    Thanks, love your site!

    Reply
    • Susan Voisin

      September 24, 2013 at 8:10 pm

      I think I’d add them later. Hope you enjoy it!

      Reply
  32. mmulz

    January 1, 2014 at 5:19 pm

    i cannot get recipes in my recipe box even though i have subscribed made this recipe and enjoyed it very much. Help Please!!

    Reply
  33. Chelsey Williams

    January 1, 2014 at 7:39 pm

    Hi there!
    New to your site! Made this today. I tweaked it and made it my own, but used your recipe as a guide. It is delicious!!!!
    Thank you so much
    Happy new year
    Xo

    Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2022 · Susan Voisin · Privacy Policy· Log in