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Collard and Black-Eyed Pea Soup


1/2 cup dried black-eyed peas

1 tablespoon vegetable oil

2 cups packed, fresh collards

1 cup chopped onions

3 cups unsalted vegetable broth

2 cups water

1 1/2 cubs cubed, peeled potatoes (1/2-inch pieces)

2 teaspoons imitation bacon bits (optional)

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper

1. Soak the beans in water overnight.



  1. In a 3-quart saucepan, heat the oil over medium-high heat.
  2. Add the collards and onions; cook, stirring, until softened, about 3 minutes.
  3. Add the broth and water; bring to a boil.
  4. Add the beans; cook 1 hour 15 minutes or until beans are tender.
  5. Add the remaining ingredients. Simmer 25 minutes longer.