Black Eyed Pea Soup with Collards and Kale
 
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A perfect way to get your black eyed peas (for luck) and collard greens (for money) into your belly on New Year's Day without a lot of fuss. Completely meat free dish with old fashioned southern soul food flavor! Use a pressure cooker to speed cooking time.
Created by:
Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 8
What You Need
  • 1-1/2 cups (dry measure) black eyed peas (previously soaked 8+ hours or overnight)
  • 3 Tablespoons olive or grapeseed oil
  • 2 bay leaves
  • 1 medium white onion, chopped small
  • 1 small green bell pepper, chopped small
  • 2-3 stalks celery, cut into ¼ diagonal slices
  • 4 large cloves garlic, minced
  • 1 bunch curly kale
  • 1 bunch collard greens
  • 1 Not Chicken bouillon cube
  • 2 vegetable broth cubes
  • 10-12 cups water
  • 1 15 oz. can tomato sauce
  • ¼ teaspoon cayenne pepper (or to taste)
  • 1 teaspoon dried rosemary leaves
  • ½ teaspoon fresh ground black pepper (or to taste)
  • 1-1/2 teaspoons smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon spicy seasoning salt
  • 1 teaspoon Himalayan pink salt (or to taste)
How to Do It
  1. Drain soaked black eyed peas, rinse, then place in your pressure cooker or large pot. Add water to cover peas plus two inches. Add 1 Tablespoon of olive oil and both bay leaves. Cover and bring to a boil over high, then reduce heat and simmer peas about 45 minutes (25 in pressure cooker). Beans should be softened, but not tender yet. Drain in colander and set aside. Rinse and wipe out pot and return to stove.
  2. While beans are cooking, wash and trim the collards and kale. Remove the thick stalks, then chop leaves into 2" squares. Place chopped greens in large bowl and set aside.
  3. Place remaining olive oil in large heavy pot over medium heat. Add onion, cooking until it turns light brown. Add bell pepper and celery and mix in, letting it cook another minute or two. Finally, add in the garlic and stir about 60 seconds (avoid burning it).
  4. Throw in the chopped greens, paprika, cayenne and black pepper and stir until collards and kale are cooked down (about 3-5 minutes). Reduce heat to low.
  5. Now add in the remaining ingredients: black eyed peas, tomato sauce, water, bouillon cubes, rosemary, thyme, and seasoning salt. Stir well, cover and simmer until black eyed peas are tender to the touch (usually about another 45 minutes).
  6. Remove bay leaves. Taste and adjust seasonings to suit your palate.
  7. Serve immediately with hot corn bread, hush puppies, corn muffins, etc.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/black-eyed-peas-soup-collards-kale/