Black Eyed Peas and Collards Soup, a flavorful soup, combines two southern favorites, black eyed peas and collards with carrots and lean ham. Drop a hot water cornbread medallion in the center of the bowl of soup that will leave you full but not weighed down.
For New Year's Day, I had planned to cook a small amount of fresh black eyed peas and a small batch of collard greens since it was just me that would be eating them.
Until I remembered that I had seen a recipe somewhere for a soup made with both.
I don't know about all the good luck these ingredients bring. All I do know is this straightforward soup has few ingredients that are a comforting start to the new year.
I had some leftover spiral ham in the refrigerator, which would be perfect to start the soup.
I thought sliced fresh carrots would be a nice complement to add a little color.
In the south black eyed peas and collards are popular all year, dried peas, canned peas and collards, fresh peas and collards, or frozen peas and collards, and my preference in this soup is fresh or frozen.
When you use fresh or frozen peas, all the ingredients cook in the same texture and are tender and sturdy.
When serving the black eyed peas and collard soup, drop a piece of Hot Water Cornbread in the center of the bowl of soup. Grab a bite of cornbread with each spoonful of soup.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BLACK EYED PEAS AND COLLARD SOUP
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Black Eyed Peas and Collard Soup Recipe and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU NEED TO MAKE BLACK EYED PEAS AND COLLAR SOUP
- Stockpot
- Ham
- Onions
- Carrots
- Fresh black eyed peas
- Fresh collards
- Chicken stock
- Vinegar
- Sugar
- Red pepper flakes (optional)
- Salt and pepper to taste
HOW TO MAKE BLACK EYED PEAS AND COLLARD SOUP
- In a large stockpot, add two cups of water and ham. Cook for 20-30 minutes.
- While the ham is cooking, trim the collards, cutting them into ribbons (refer to the notes below).
- Add half of the onions and collards; simmer for an hour.
- Add the rest of the onion, carrots, black eyed peas, and chicken stock, simmer for 30-45 minutes until the carrots and black eyed peas are tender.
- Add more chicken stock if needed; add the pepper flakes.
- Add salt and pepper to taste.
- Add the sugar and vinegar a tablespoon at a time. (More like a sip and taste to get the right balance of flavor.)
- Simmer for 15-20 minutes.
- Serve with Hot Water Cornbread.
- How to Process the collard greens: Wash collard greens thoroughly. Remove the stems down the center of the leaf. After removing stems, stack 4-6 leaves on top of each other. Starting at the round end, roll all the leaves together into a roll. Cut leaves into 2" ribbons.
This Black Eyed Peas and Collards Soup Recipe is the ultimate delightful soup to make throughout the year, from winter to summer. It is loaded with black eyed peas, collards, and lean ham.
I hope you will make my recipe for black eyed and collards soup. Don't forget to make a recipe for hot water cornbread, too.
Enjoy!
xo
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