Black Eyed Peas and Collard Soup Recipe

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Black Eyed Peas and Collards Soup, a flavorful soup, combines two southern favorites, black-eyed peas and collards, with carrots and lean ham.


Black Eyed Peas and Collard Soup Recipe


For added heartiness, place a hot-water cornbread medallion in the center of the soup bowl, leaving you full but not overly.

Black Eyed Peas and Collards Soup, a flavorful soup, combines two southern favorites, black eyed peas and collards with carrots and lean ham. Drop a hot water cornbread medallion in the center of the bowl of soup that will leave you full but not weighed down.

For New Year's Day, I had planned to cook a small amount of fresh black-eyed peas and a small batch of collard greens since it was just me who would be eating them.  

Until I remembered that I had seen a recipe somewhere for a soup made with both.  

I don't know about all the good luck these ingredients bring. All I do know is that this straightforward soup has few ingredients and is a comforting start to the new year.

I had some leftover spiral ham in the refrigerator, which would be perfect to start the soup.  

I thought sliced fresh carrots would be a nice complement, adding a little color.  

In the south, black-eyed peas and collards are popular all year, dried peas, canned peas and collards, fresh peas and collards, or frozen peas and collards, and my preference in this soup is fresh or frozen.  

When you use fresh or frozen peas, all the ingredients cook to the same texture, and they are tender yet sturdy.

When serving the black-eyed peas and collard soup, drop a piece of Hot Water Cornbread into the center of the bowl.  Grab a bite of cornbread with each spoonful of soup.

This Black-Eyed Peas and Collards Soup Recipe is the ultimate delightful soup to make year-round, from winter to summer.  It is loaded with black-eyed peas, collards, and lean ham.  

I hope you will make my recipe for black-eyed and collard soup.  Don't forget to make a recipe for hot water cornbread, too.

Enjoy!
Black Eyed Peas and Collards Soup, a flavorful soup, combines two southern favorites, black eyed peas and collards with carrots and lean ham. Drop a hot water cornbread medallion in the center of the bowl of soup that will leave you full but not weighed down.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR BLACK EYED PEAS AND COLLARD SOUP


Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Black Eyed Peas and Collard Soup, along with similar recipe ideas you can try.

Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.

TIPS AND TIDBITS FOR THE BEST BLACK EYED PEAS AND COLLARD SOUP


Smoked meat.  Use smoked ham, pork chops, smoked sausage, or bacon for deep flavor and texture.

The collards.  How to Process the collard greens: Wash collard greens thoroughly. Remove the stems down the center of the leaf. After stems are removed, stack 4-6 leaves on top of each other. Starting at the round end, roll all the leaves together into a roll. Cut leaves into 2" ribbons.

Acid and sugar.  At the end, add 1-2 tablespoons of apple cider vinegar or white vinegar at the end to cut the bitterness of the greens and enhance flavor.  Add sugar as needed to balance the flavor.  Start off with 2 tablespoons and taste until the desired flavor is achieved.

Spice.  Add red pepper flakes or hot sauce (like Tabasco) for a pleasant kick.

Serve.  Serve with warm cornbread, crusty bread, or over rice.  Top with another dash of pepper sauce.

Black Eyed Peas and Collards Soup, a flavorful soup, combines two southern favorites, black eyed peas and collards with carrots and lean ham. Drop a hot water cornbread medallion in the center of the bowl of soup that will leave you full but not weighed down.

WHAT YOU NEED TO MAKE BLACK EYED PEAS AND COLLARD SOUP


Stockpot
Ham
Onions
Carrots
Fresh black-eyed peas
Fresh collards
Chicken stock
Vinegar
Sugar
Red pepper flakes (optional)
Salt and pepper to taste

Black Eyed Peas and Collards Soup, a flavorful soup, combines two southern favorites, black eyed peas and collards with carrots and lean ham. Drop a hot water cornbread medallion in the center of the bowl of soup that will leave you full but not weighed down.

HOW TO MAKE BLACK EYED PEAS AND COLLARD SOUP


In a large stockpot, add two cups of water and ham.  Cook for 20-30 minutes.  

While the ham is cooking, trim the collards and cut them into ribbons (see notes below).
Add half of the onions and collards; simmer for an hour.  

Add the remaining onion, carrots, black-eyed peas, and chicken stock, and simmer for 30-45 minutes until the carrots and black-eyed peas are tender.   

Add more chicken stock if needed; add the pepper flakes. Add salt and pepper to taste.

Add the sugar and vinegar a tablespoon at a time. (More like a sip and taste to get the right balance of flavor.)

Simmer for 15-20 minutes.

Serve with Hot Water Cornbread.

Black Eyed Peas and Collards Soup, a flavorful soup, combines two southern favorites, black eyed peas and collards with carrots and lean ham. Drop a hot water cornbread medallion in the center of the bowl of soup that will leave you full but not weighed down.

WHERE YOU MAY SEE THIS RECIPE


  
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Kay Little
Kay Little

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Comments

  1. Michele Morin1/21/2022

    The carrots provide a delightful pop of color!

    ReplyDelete

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