Print

Easy Lucky Black-Eyed Pea & Collard Soup

lucky black-eyed pea & collard soup - featured image
Print Recipe

A quick and easy Southern-inspired soup featuring tender black-eyed peas, silky collard greens, and a smoky broth. Perfect for New Year’s luck or any cold winter night.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 1 smoked ham hock or smoked turkey leg
  • 1 cup dried black-eyed peas, rinsed and picked over
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 bunch collard greens, stems removed and leaves chopped (about 6–8 cups chopped)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 teaspoon salt, plus more to taste
  • 1–2 tablespoons apple cider vinegar
  • Optional: hot sauce for serving
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Quick-soak the black-eyed peas: Rinse 1 cup dried black-eyed peas in a colander under cold water. Pick out any stones or shriveled peas. Place in a large bowl and cover with 3 inches of cold water. Let soak for 1 hour. Alternatively, bring peas and water to a boil, remove from heat, cover, and let sit for 1 hour. Drain and rinse before using.
  2. Sauté the aromatics: Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until onions are translucent and carrots start to soften. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the broth: Add the smoked ham hock or turkey leg to the pot along with the drained black-eyed peas. Pour in 6 cups chicken broth and 2 cups water. Add smoked paprika, dried thyme, bay leaf, and 1/2 teaspoon black pepper. Stir, scraping up any browned bits. Bring to a boil over high heat, then reduce heat to low, cover, and simmer.
  4. Simmer the soup: Let the soup simmer gently for 30-35 minutes until peas are tender but not falling apart. Check liquid level halfway through; add another cup of water or broth if too thick.
  5. Add the collard greens: While soup simmers, prepare collards by stacking leaves, rolling tightly, and slicing crosswise into thin ribbons (chiffonade). After peas have cooked for 30 minutes, stir in chopped collards. Cover and simmer for another 20-25 minutes until greens are tender but still have texture.
  6. Remove the smoked meat and season: Carefully remove ham hock or turkey leg from pot. If using ham hock, let cool slightly, then pull off meat and shred. Discard bone, skin, and fat. Stir shredded meat back into soup. Taste broth and add salt if needed (remember smoked meat adds saltiness). Add more black pepper if desired.
  7. Finish with vinegar: Stir in 1-2 tablespoons apple cider vinegar, starting with 1 tablespoon and tasting. Remove bay leaf and discard.
  8. Rest and serve: Turn off heat and let soup sit for 5-10 minutes before serving. Ladle into bowls and garnish with fresh parsley if desired. Pass hot sauce at the table.

Notes

For a vegetarian version, skip the smoked meat and use vegetable broth. Add 1-2 teaspoons liquid smoke and an extra tablespoon of smoked paprika. You can also swap collard greens for kale or Swiss chard (add in last 10 minutes). The soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: black-eyed pea soup, collard greens, New Year's soup, Southern soup, lucky soup, comfort food, easy soup recipe

Find it online: https://lucastable.com/easy-lucky-black-eyed-pea-and-collard-soup-recipe/