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    Home » Recipes » Entrees

    Best Ever Black Eyed Pea Soup Recipe

    Published: Jan 3, 2020 · Modified: Dec 8, 2022 by Kelly Stilwell · This post may contain affiliate links 2 Comments

    Jump to Recipe Print Recipe

    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?

    I can't believe how much my family loved this black eyed pea soup!

    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.

    I made this black eyed pea soup when my daughters were home from college for the holidays and everyone raved about it.

    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.

    I made this black eyed pea soup when my daughters were home from college for the holidays and everyone raved about it.

    Add sliced carrots.

    I made this black eyed pea soup when my daughters were home from college for the holidays and everyone raved about it.

    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.

    I made this black eyed pea soup when my daughters were home from college for the holidays and everyone raved about it.

    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.

    I made this black eyed pea soup when my daughters were home from college for the holidays and everyone raved about it.

    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!

    I made this black eyed pea soup when my daughters were home from college for the holidays and everyone raved about it.
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    I made this black eyed pea soup when my daughters were home from college for the holidays and everyone raved about it.
    I made this black eyed pea soup when my daughters were home from college for the holidays and everyone raved about it.

    Black Eyed Pea Soup

    A delicious and healthy recipe your whole family will love.
    5 from 2 votes
    Print this Recipe Pin this Recipe Rate
    Course: Lunch or Dinner
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 8
    Calories: 108kcal
    Author: Kelly Stilwell

    Equipment

    • stock pot

    Ingredients

    • 8 C vegetable broth No sugar! Read the label!
    • 16 ounces collard greens This is the large bag in my grocery store
    • 1 teaspoon oregano
    • ½ teaspoon garlic powder
    • ½ teaspoon 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 teaspoon salt
    • ½ teaspoon pepper
    • 1 C parsley chopped, optional

    Instructions

    • 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.

    Notes

    3 Smart Points per serving on Weight Watchers

    Nutrition

    Calories: 108kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1980mg | Potassium: 731mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8906IU | Vitamin C: 37mg | Calcium: 196mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!

    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!

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    Reader Interactions

    Comments

    1. Sandy Loesche

      January 05, 2020 at 12:16 pm

      Can the collard greens be substituted with any other greens...not fond of collard greens.
      I was thinking kale & spinach

      Reply
      • Kelly Stilwell

        January 05, 2020 at 12:48 pm

        Hi Sandy- I might try kale, but I worry that the spinach might end up really mushy. I'm not a fan of collards, either, but they are delicious in this soup. My husband and college-aged daughters loved it. I was honestly surprised by how much everyone enjoyed it. Let me know what you do as I'll add it to the post if you try something different that works! Thanks!

        Reply

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