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Cozy Southern Black-Eyed Pea and Collard Green Soup

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A hearty, smoky soup made with black-eyed peas, collard greens, and smoked turkey or ham hocks. This one-pot wonder is budget-friendly, freezer-friendly, and packed with protein and fiber.

Ingredients

Scale
  • 1 pound dried black-eyed peas
  • 1 large bunch collard greens (about 1 pound)
  • 1 smoked turkey leg or 2 smoked ham hocks (about 1 pound total)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 ribs celery, diced
  • 1 large carrot, diced
  • 6 cups chicken or vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional, adjust to taste)
  • Salt and black pepper to taste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil or bacon fat (for sautéing)

Instructions

  1. Soak the black-eyed peas: The night before or at least 6 hours before cooking, place the dried peas in a large bowl and cover them with about 3 inches of cold water. Alternatively, for a quick soak, bring the peas and water to a boil, boil for 2 minutes, then turn off the heat, cover, and let sit for 1 hour. Drain and rinse before using.
  2. Prep your vegetables: Dice the onion, celery, and carrot into roughly equal-sized pieces (about 1/4 to 1/2 inch). Mince the garlic. Wash the collard greens thoroughly, stack the leaves, roll them tightly, and slice into thin ribbons (chiffonade). Cut out tough center stems if needed.
  3. Render the flavor base: Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the olive oil or bacon fat. Once shimmering, add the diced onion, celery, and carrot. Cook, stirring occasionally, for 6-8 minutes until softened and the onion is translucent.
  4. Add the garlic and spices: Stir in the minced garlic, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  5. Add the smoked meat and broth: Place the smoked turkey leg or ham hocks into the pot. Pour in the chicken broth and water. Add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
  6. Add the soaked black-eyed peas: Drain and rinse the soaked peas, then add them to the pot. Stir, bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, until the peas are tender but not falling apart.
  7. Remove the smoked meat: Using tongs, carefully lift the turkey leg or ham hocks out of the pot and set on a cutting board. Let cool slightly, then pull the meat off the bones, discarding skin, bones, and gristly bits. Shred the meat into bite-sized pieces and set aside.
  8. Add the collard greens: Stir the shredded collard greens into the pot. Cook for 10-15 minutes until tender but still vibrant green.
  9. Return the meat to the pot: Stir the shredded smoked meat back into the soup. Let simmer for another 5-10 minutes.
  10. Finish with vinegar and adjust seasoning: Remove the bay leaf and discard. Stir in the apple cider vinegar. Taste and add salt and pepper as needed.
  11. Let it rest: Turn off the heat and let the soup sit for about 10 minutes before serving.

Notes

Don’t skip soaking the peas for best texture. Season gradually as the smoked meat adds salt. Add apple cider vinegar at the end to brighten flavors. The soup tastes even better the next day. For a vegetarian version, omit smoked meat, use vegetable broth, and add 1-2 teaspoons smoked paprika and a dash of liquid smoke.

Nutrition

Keywords: black-eyed pea soup, collard green soup, Southern soup, one-pot meal, comfort food, gluten-free, dairy-free, meal prep, freezer-friendly

Find it online: https://zoeplate.com/cozy-southern-black-eyed-pea-and-collard-green-soup/