Smoky Black-Eyed Pea Soup
This black-eyed pea soup is hearty, smoky and delicious! It's easy to make and packed with veggies like tomatoes, carrots and collard greens. A delicious meal-worthy soup that's perfect for any day of the year!
Ingredients
- 2 tablespoonsolive oil
- 1 mediumonion, (diced)
- 2 mediumcarrots, (sliced)
- 2 mediumcelery stalks, (diced)
- 5garlic cloves, (minced)
- 7 cupsvegetable broth
- 4cans black-eyed peas, (drained and rinsed)
- 1can diced tomatoes
- 1 teaspoonsmoked paprika
- 1 teaspoondried thyme
- ¼ teaspoonblack pepper
- ¼ teaspooncayenne pepper, (or to taste)
- 1 largebunch collard greens, (stems removed, leaves roughly chopped)
- salt, (to taste)
Directions
- 1
Coat the bottom of a large pot with the oil and place it over medium heat.
- 2
Once the oil is hot, add the onion, carrots and celery. Sweat the vegetables for about 10 minutes, stirring frequently, until they begin to soften.
- 3
Stir in the garlic and cook it with the vegetables for about 1 minute, or until it becomes very fragrant.
- 4
Stir in the broth, black-eyed peas, tomatoes, smoked paprika, thyme, black pepper, and cayenne pepper.
- 5
Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for about 15 minutes.
- 6
Stir in the collard greens. Continue simmering the soup until the greens are tender, about 10 minutes. You can add a bit of water or extra broth if it reduces too much.
- 7
Remove the pot from heat and season the soup with salt to taste.
- 8
Serve.