I made this black eyed pea soup when my daughters were home from college for the holidays and everyone raved about it. I actually had planned to get the recipe up for you before New Year’s Day as it’s a popular dish to serve on that day, bringing good luck for the coming year to all who eat it. Best-laid plans, right?
To be honest, it’s been a rough holiday, but I’m doing my best to keep a smile on my face (most of the time!) and keep plugging along. My mom has stage 4 lung cancer, and it’s breaking my heart to watch her have to deal with this horrible illness.
I don’t really share a lot about my personal life here as who wants to read that? But after almost ten years of writing this blog, I kind of feel like you are my people, so thanks for letting me vent a little. Okay, back to the soup.
Best Ever Black Eyed Pea Soup Recipe
If you’ve been a reader for a while, you probably know I have quite a few recipes that work for The Daniel Fast and Weight Watchers. If you’re not familiar with this fast, you can start with this post about preparing for The Daniel Fast. This recipe fits into both plans and is so delicious!
Gather your ingredients.
Begin by adding the vegetable broth and two cups of water to a soup pot and bring to a boil.
Add oregano, garlic powder, and cumin. Stir well.
Chop collard greens into bite-sized pieces and add to the pot.
Add sliced carrots.
Cover and simmer for about 15 minutes.
While collards are cooking, chop potatoes. Add potatoes and tomatoes to the pot and cook for about 10 minutes. Note: There is sugar in so many canned goods. Read the labels! I used the Cento brand of tomatoes.
Drain and rinse the black eyed peas and add to the pot. Stir until combined. Simmer until hot.
Add salt and pepper and top with chopped parsley. Serve hot.
Can I freeze this black eyed pea soup recipe?
You can absolutely freeze this recipe, but in my house, it disappeared in two days. It’s even better the second day. My daughters loved it! I doubled the recipe so we would have leftovers and we ate every drop.
This is also a great soup to take to work or school in a thermos or to reheat once you’re there. When we are not on The Daniel Fast, we serve this black eyed pea soup with a crunchy roll. It’s what I miss most about the fast!
Black Eyed Pea Soup
- stock pot
- 8 C vegetable broth No sugar! Read the label!
- 16 ounces collard greens This is the large bag in my grocery store
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 28 ounces tomatoes Crushed. No sugar.
- 2 C potatoes I used a tri-color variety, but any will do.
- 2 C carrots sliced
- 2 cans black eyed peas 15.5 ounce, rinsed and drained
- 3 tsp salt
- 1/2 tsp pepper
- 1 C parsley chopped, optional
- Begin by adding the vegetable broth and two cups of water to a stockpot and bring to a boil.
- Add oregano, garlic powder, and cumin. Stir well.
- Chop collard greens and carrots into bite-sized pieces and add to the pot. Cover and simmer for about 15 minutes.
- While collards are cooking, chop potatoes. Add potatoes and tomatoes to the pot and cook for about 10 minutes. Note: There is sugar in so many canned goods. Read the labels! I used the Cento brand of tomatoes.
- Drain and rinse the black eyed peas and add to the pot. Stir until combined. Simmer until hot.
- Add salt and pepper and top with parsley. Serve hot.
If you’re looking for more delicious recipes for The Daniel Fast, you’ll find many by simply putting Daniel Fast into the search bar on this site. I also have quite a few roundups to make your life easier, like these Daniel Fast breakfast recipes, these lunch and dinner Daniel Fast recipes, and these healthy Daniel Fast recipes.
The most popular recipe on my site for this fast is this Roasted Vegetable Soup. It’s really, really delicious and hard to believe it’s so healthy!