Spicy Collard and Black-eyed Pea Soup

Spicy Collard and Black-eyed Pea Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 158.2
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 4,359.8 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 6.2 g

View full nutritional breakdown of Spicy Collard and Black-eyed Pea Soup calories by ingredient
Submitted by:


Amended recipe from fatfreevegankitchen Amended recipe from fatfreevegankitchen
Number of Servings: 10


    2 onions, diced

    2 ribs celery, diced

    1 diced green bell pepper

    4 cloves garlic, minced

    2 cups dried black-eyed peas, picked over and rinsed

    6 cups water

    1/2 pound collard greens, tough stems removed and greens chopped

    1 1/2 teaspoons dried thyme (divided)

    1 teaspoon oregano (divided)

    1 16-ounce can diced tomatoes (fire-roasted preferred)

    2 cups water or vegetable broth

    1 tablespoon hot sauce

    1/4 teaspoon cayenne

    1/2 teaspoon chipotle pepper

    1/2 teaspoon smoked Spanish paprika

    1 -2 teaspoons salt 

    2 tablespoons tomato paste

    1/4 teaspoon black pepper


1. Spray a large pot with a light coating of olive oil. Heat it and add the onions. Sauté for about 5 minutes, until they begin to brown.
2. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.

3. Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano.

Cook until peas are tender, about 45-55 minutes.

4. Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop.

Serve with brown rice and additional hot sauce.

Makes at least 10 servings.
Serving Size: 269 grams

Number of Servings: 10

Recipe submitted by SparkPeople user EJORDANE.

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