Autumn Beans & Greens Soup Recipe

A savory and hearty soup made with black-eyed peas and collards is an easy one-pot meal that is 100% vegan and low-fat.

Prep Time10

Cook Time1 15

Total Time1 25

Course: entree, Lunch, Soup, stew

Cuisine: Southern, Vegan

Servings:

Calories: 54kcal

3 - 14 oz cans black-eyed peas - or 1 lb dry black-eyed peas soaked, drained and rinsed
1/3 cup water - or 2 tablespoons olive oil
1 yellow onion - diced
2 large carrots - diced
2 celery ribs - sliced
3 garlic cloves - minced
1 tbsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp thyme
1 tsp basil
1 tsp oregano
1/2 tsp red pepper flakes - optional
1 - 28 oz can diced tomatoes - do not drain juice
2-3 cups collard greens - chopped
6 cups vegetable broth - low-sodium
1/2 tsp salt and pepper - or more to taste

In a large dutch oven, heat water or oil (if using) over medium-high heat, add onions, carrots, and celery. Saute for 7-10 minutes.
Add garlic, smoked paprika, thyme, basil, oregano, and garlic and onion powder. Cook until fragrant about 1 - 2 minutes.
Add the black-eyed peas, tomatoes, and vegetable broth, bring to a boil and cover. Reduce heat to low and simmer for 20 minutes if using canned black-eyed peas or 1-1/4 hours if using soaked beans or until the beans are tender.
About 5 - 10 minutes before soup is done, stir in chopped collard greens. Season with salt and pepper.
Serve. Optional - add a squeeze of lemon over top of each serving bowl.
Tastes even better when served with vegan cornbread.
STORE: Leftovers can be kept in the refrigerator for up to 6 days. For longer storage freeze in portions for 2 - 3 months. Thaw before reheating.

How to soak black-eyed peas: Place beans in a pot. Cover with water with 1 - 2 inches of water above them. Let soak for 8 hours, drain water.

For a quicker soak: Heat beans in the pot until they boil, remove from heat and let soak for about 1 hour, drain water.