Description
New Year’s Black Eye Pea and Collard Greens Soup
This New Year’s black eye pea and collard greens soup is a hearty vegan dish made with tender beans, leafy greens, and warming spices. A nourishing tradition that is perfect for cold days and fresh starts.
Ingredients
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4 cans black eye peas, drained and rinsed
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2 cans diced tomatoes
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1 tablespoon olive oil
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1 large onion, diced
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2 cups collard greens, chopped into small pieces
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1 tablespoon Bragg Liquid Aminos
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon cumin
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1/2 teaspoon red chili flakes
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1 (32 oz) container vegetable broth
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4 cups water
Instructions
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Drain and rinse the canned black eye peas and set aside.
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In a large soup pot over medium heat, add olive oil, diced onion, garlic powder, onion powder, smoked paprika, cumin, and red chili flakes. Sauté until onions are translucent.
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Add black eye peas, collard greens, diced tomatoes, vegetable broth, Bragg Liquid Aminos, and water. Stir well.
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Bring to a gentle simmer and cook on low to medium heat for 30 minutes, stirring occasionally.
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Serve hot and enjoy.
Notes
Chop collard greens finely so they soften evenly.
Simmer gently to allow flavors to develop without overcooking the greens.
Adjust spice level to taste with extra chili flakes if desired.
Serve with rustic bread or a simple salad for a complete meal.
Nutrition info is approximate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 bowl (1/8 of recipe)
- Calories: 210kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 4g
- Saturated Fat: .5g
- Unsaturated Fat: 3.5g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g