Ingredients
Scale
- 1 lb. black eyed peas, soaked see notes (or 3 cans (14oz), drained and rinsed)
- 2 tablespoon olive oil or 1/3 cup water
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon EACH thyme, basil, and oregano
- 1 teaspoon EACH garlic + onion powder
- 1/2 1 teaspoon red pepper flakes, optional
- 1 can (28oz.) diced tomatoes, with the juices
- 2 3 cups collard greens, chopped
- 6 cups low-sodium vegetable broth
- 1/2 1 teaspoon EACH salt + pepper, or to taste
Instructions
- In a large dutch oven, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 10 minutes. Add the garlic, smoked paprika, thyme, basil, oregano, and garlic & onion powder, cook until fragrant, about 1 2 minutes.
- Add the black-eyed peas, tomatoes, and vegetable broth, bring to a boil, cover, reduce heat to low, and simmer for 20 minutes (for canned) to 1 1/4 hours (for soaked), or until beans are tender. Before soup is done, about 5 10 minutes ahead, stir in the collard greens. Season with plenty of salt and pepper.
- We love adding a squeeze of lemon over the top of our serving bowls for brightness. And this slightly sweet Vegan Cornbread is the perfect accompaniment to this savory soup!
- Serves 6 8
- Leftovers can be kept in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 3 months. Let thaw before reheating.