Ingredients
- 1 tablespoon olive oil
- 2 medium carrots, diced
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeno pepper, diced
- 3 cloves garlic, minced
- 4 cups chopped collard greens
- 3 cups water
- 2 (15 ounce) cans black-eyed peas, rinsed and drained
- 1 (15 ounce) can fire-roasted diced tomatoes, undrained
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon liquid smoke flavoring
- salt and ground black pepper to taste
Why This Recipe Is So Flavorful
This soup is hearty, nutritious, and full of comforting flavors. It’s packed with protein and fiber from the black-eyed peas, making it a satisfying meal on its own. Plus, it’s easy to make and perfect for a cozy day.
Better Cooking Tips
- Soak the peas overnight to reduce cooking time and improve digestion.
- Use vegetable broth instead of water for a richer flavor.
- Add a splash of lemon juice or vinegar at the end to brighten the taste.
- Use vegetable broth instead of water for a richer flavor.
- Add a splash of lemon juice or vinegar at the end to brighten the taste.
Directions
Heat some olive oil in a big pot over medium-high heat. Toss in the carrots, onion, bell pepper, jalapeno, and garlic, and cook everything until the carrots begin to soften—this usually takes about 6 minutes. Next, add the collard greens, water, black-eyed peas (with their liquid), undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper. Let the soup simmer gently on low heat until the greens have wilted and all the veggies are nice and tender, which should take around 20 minutes. Once everything is cooked through, ladle the soup into bowls and enjoy it warm.
Best Ways To Serve
Serve this soup hot with a side of crusty bread or over steamed rice. Garnish with fresh herbs like parsley or cilantro for added freshness. It also pairs well with a simple green salad.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth if it thickens too much. You can also freeze the soup for up to 3 months.
