Collard Green and Black-Eyed Pea Soup

  • Active Time 45m
  • Total Time 45m
  • Rating ****

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
  • One 15-ounce can diced tomatoes
  • 5 cups chopped collard greens or kale leaves (about 1 bunch), tough stems removed
  • One 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


Heat the oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until just tender, 5-7 minutes. Add the sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase the heat to high and add the broth, tomatoes and their juices. Bring to a boil, scraping up any browned bits. Stir in the collard greens (or kale), reduce the heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5-10 minutes. Discard the thyme sprig. Stir in the black-eyed peas; remove from the heat and cover.

Position a rack in the upper third of the oven; preheat the broiler.

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

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9509

nutrition information per serving

184 calories; 6g total fat; 2g total saturated fat; 13mg cholesterol; 513mg sodium; 22g carbohydrates; 4g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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