Black-eyed pea soup with collard greens

Name: Black-eyed pea soup with collard greens
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 7 oz smoked kielbasa, half a package, sliced; 1 yellow onion, diced; 1 green bell pepper, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 bunch collard greens, stems removed, chopped; 3 cans black-eyed peas, drained and rinsed; 1 tbsp olive oil; 1 tsp smoked paprika; ½ tsp dried thyme; 1 pinch cayenne pepper; 1 can diced tomatoes, with the juice; 5 cups water; 3 chicken bouillon cubes, check the box: most cubes make 2 cups each; 1 tbsp apple cider vinegar; 1 tsp hot sauce (optional)

Black-eyed peas, tender collards and smoky sausage in a peppery tomato broth, the Southern good-luck soup that’s good any day of the year.

50 min total
20 min hands-on
Anyone can make this
Serves 6
About $1.80 a serving
350 calories
Good the next day
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

7 oz smoked kielbasa, half a package, sliced
1 yellow onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 bunch collard greens, stems removed, chopped
3 cans black-eyed peas, drained and rinsed
1 can diced tomatoes, with the juice
3 chicken bouillon cubes, check the box: most cubes make 2 cups each
1 tsp hot sauce (optional)

From your pantry

1 tbsp olive oil
1 tsp smoked paprika
½ tsp dried thyme
1 pinch cayenne pepper
5 cups water
1 tbsp apple cider vinegar

Each serving has about 350 calories, 18 g protein, 42 g carbs and 14 g fat, and costs about $1.80 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No yellow onions? White onions or red onions work.
No green bell peppers? Red bell peppers or yellow bell peppers work.
No diced tomatoes? Crushed tomatoes work.
No hot sauce? Sriracha works.

Steps

Tap an underlined word for a quick explanation.

the sausage, the onion, pepper and celery, and the garlic.
Dolly’s tip: Fold each collard leaf in half and slice along the tough stem to cut it out in one go.
Cut the stems out of the collards and the leaves.
Drain and rinse the peas.
Heat the oil in a large pot over medium-high heat and the sausage for 4 minutes, stirring now and then.
Medium-high heatTimer: 4 min
Turn the heat to medium, add the onion, pepper and celery and cook for 5 minutes, then stir in the garlic, smoked paprika, thyme and cayenne for 30 seconds.
Medium heatTimer: 5 min 30 sec
Add the peas, tomatoes, water and bouillon cubes and over high heat.
High heat
Stir in the collards, turn the heat to low and for 20 minutes, until the greens are silky and tender.
Low heatTimer: 20 min
Dolly’s tip: Collards take longer than spinach. They’re ready when they’re soft and no longer squeaky.
Stir in the vinegar, taste for salt, and serve with hot sauce on the side.