Collard Green & Black-Eyed Pea Soup

Collard Green & Black-Eyed Pea Soup

23 Reviews
From: EatingWell Magazine January/February 2008

Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. There's no need for loads of ham or salt pork—just a small amount of bacon gives it a wonderful smoky flavor. You can skip the bacon and substitute vegetable broth for chicken broth for a great vegetarian dish.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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 cooked bacon, finely chopped


  • Active

  • Ready In

  1. 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 juice. 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.
  2. Position rack in upper third of oven; preheat broiler.
  3. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 1/3 cups
  • Per serving: 173 calories; 5 g fat(2 g sat); 5 g fiber; 23 g carbohydrates; 10 g protein; 74 mcg folate; 7 mg cholesterol; 5 g sugars; 0 g added sugars; 3791 IU vitamin A; 25 mg vitamin C; 160 mg calcium; 1 mg iron; 762 mg sodium; 380 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1/2 medium fat meat, 1/2 fat

Reviews 23

January 01, 2015
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By: EatingWell User
Worst recipe ever This is no much more they collards soup. There no taste to anything else in the pot. Total waste of a ham bone Pros: Simple enough to make, impossible to eat
February 10, 2014
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By: Seejemrun
I used swiss chard instead of collards and added the chopped-up stems to the pot with the onions, celery and carrot. Delicious and beautiful colours. This will be our New Year's dish next year.
July 06, 2013
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By: EatingWell User
Not good enough Nobody in my family really liked it very much...ended up throwing away the leftovers...had to add more beans. Eh, wasn't horrible, but wasn't good either. Pros: Easy to make, Cons: Not enough flavor or blackeyed peas
September 09, 2011
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By: gapgrl94
Delicious combination of flavors I get collard greens in an organic basket of fruits and veggies every week and I never know what to do with them. This is the best recipe I have found. Thank you!
February 28, 2011
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By: eileen
Simple, Nutritious & Delicious I made this soup tonight & loved it. It was easy to prepare & looked beautiful, too.
January 12, 2011
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By: arvida224
Very comforting soup. I love this easy-to-make soup. I didn't use the bread/cheese/bacon topping and didn't miss it, although I think it would taste good. This is one of the easiest soups I have ever made. Pros: Delicious as is, but easy to improvise with other ingredients. Cons: None.
February 06, 2010
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By: EatingWell User
We loved this soup but I would highly recommend taking Beano before eating it. The leafy greens and legumes can do a number on your digestive system!
February 03, 2010
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By: EatingWell User
My husband and I love, love this soup. I've made it twice without the bread and didn't miss it. The second time I added chopped boiled chicken tenders and more pepper flakes. OMGosh.. Forgot the bacon and added another cup of Collards. Yummy...It will definitely be one of our regular's. Nita H, Atlanta, Ga Pros: Cons:
February 02, 2010
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By: rcbchick09
So what would be the actual serving size??