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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.
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5 from 2 votes

Black Eyed Pea Soup

A delicious and healthy recipe your whole family will love.
Prep Time10 mins
Cook Time25 mins
Course: Lunch or Dinner
Cuisine: American
Servings: 8
Calories: 108kcal

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