Spicy Collard (greens) and Black eyed Pea Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 123.1
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,167.4 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 4.2 g

View full nutritional breakdown of Spicy Collard (greens) and Black eyed Pea Soup calories by ingredient
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Fat-free Vegan Kitchen Recipe Fat-free Vegan Kitchen Recipe
Number of Servings: 6


    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 end rinsed
    6 cups water
    1 pound collard greens, tough stems removed and greens chopped
    1 and 1/2 teaspoons dried thyme (divided)
    1 teaspoon oregano (divided)
    1 16oz can diced tomatoes
    2 cups water (or veggie broth)
    1 Tbsp hot sauce
    1/4 teaspoon cayenne (to taste)
    1/2 teaspoon chipolte pepper (to taste)
    1/2 teaspoon smoked Spanish paprika
    1-2 teaspoon(s) salt
    2 Tbsp tomato paste
    1/4 teaspoon black pepper


A pressure cooker can be used as well.

This recipe makes a lot of soup for a big serving with ALOT of nutrition, fiber and SPICE !!! Adjust the spices as you go if you do not like spicy!!!! Very nice soup!


Heat large pot with sprayed oil on inside. Heat and add onions. Saute' for about 5 minutes. Add celery, green pepper and garlic and cook for another 3 minutes. Add black eyed peas, water, 1 teaspoon of thyme and 1/2 teaspoon of oregano ( there will be some left over for the second part of this recipe).
Cook until peas are tender (approx. 45 - 55 minutes)
Once peas are tender, add all remaining ingredients (including the remaining oregano and thyme) and cook another approx 25 minutes to incorporate the flavors. Serve with a rice and additional hot sauce.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user SHEVICE.

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