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Collard Green & Black-Eyed Pea Soup

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  45 Minutes
  6 servings, about 1 1/3 cups each
Though we love the smoky flavor bacon brings to this collard green and black-eyed pea soup, you can leave it out and substitute vegetable broth for a great vegetarian dish.
1 tablespoon   extra-virgin olive oil
1   large onion, diced
1   large carrot, sliced
1 stalk   celery, sliced
5 cloves  garlic, 4 sliced and 1 whole, divided
1 sprig   fresh thyme
1/4 teaspoon  crushed red pepper, or to taste
4 cups  reduced-sodium chicken broth
1 15-ounce can   diced tomatoes
5 cups  chopped collard greens or kale leaves (about 1 bunch), tough stems removed
1 15-ounce can   black-eyed peas, rinsed
6 1/2-inch-thick slices   baguette, preferably whole-grain, cut on the diagonal
6 tablespoons   shredded Gruyère or swiss cheese
2 slices   bacon, cooked until crisp and finely chopped
Collard Green & Black-Eyed Pea Soup Recipe at
Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juices. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.

Position rack in upper third of oven; preheat broiler.

Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with garlic. (Discard garlic). Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/3 cups each
Calories: 184
Fat. Total: 6g
Protein: 11g
Carbohydrates, Total: 22g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 13mg
Sodium: 513mg
% Cal. from Fat: 29%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Samantha, CA Reviewed: 09/07/2011
Sooo Good
I'd never been a fan of greens or been adventurous enough to put them in soup before, but I love this! Delicious and filling. Perfect for cold days.
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