Black-Eyed Peas and Collard Greens Soup

There are many traditions around eating greens for a prosperous new year. Those big leaves represent stacks and stacks of paper money, and they are so good for you. Serve up a big dish of greens slowly braised with olive oil, garlic and a little bacon, and some will say you’ll find your pockets lined with money. Beans such as black-eyed peas or lentils represent gold coins, so be sure to prepare a dish or two of these protein- and fiber-rich legumes.

Here’s a great way to cash in on a wealth of flavor while you savor greens and beans together in a glorious soup.  

Ingredients

  • 2 Tbsp olive oil 
  • 1 yellow or white onion, thinly sliced 
  • 4-6 garlic cloves, minced 
  • 1 cup chopped, peeled carrots 
  • 1 lb smoked turkey, ham hock or ham shank 
  • ½ tsp smoked paprika 
  • ¼ tsp garlic powder or granules 
  • ¼ tsp onion powder 
  • Pinch of dried oregano 
  • Pinch of dried thyme 
  • Pinch of crushed red pepper flakes (optional) 
  • 6 cups low-sodium chicken or veggie broth 
  • 1 cup dried black-eyed peas, rinsed 
  • 1 can diced fire-roasted tomatoes 
  • 1 large bunch collard greens, leaves only, thinly sliced 
  • 1 Tbsp apple cider vinegar 
  • Salt and pepper to taste 

Directions

  1. To a large pot over medium heat, add olive oil and onions. Cook/stir until softened, about 4-5 minutes. Add chopped garlic and cook 1 minute more. 
  2. Add smoked turkey, carrots, spices, broth, and black-eyed peas. Increase heat and bring to a quick simmer. Simmer 2 minutes, reduce heat to medium-low. Cover and simmer about 1 hour, until meat becomes tender. 
  3. Remove smoked meat from pot. Remove meat from bone and set it aside, chopping into smaller pieces.  
  4. Add tomatoes and collard greens to pot. Simmer 20 minutes until greens are tender. Add meat and apple cider vinegar to pot and salt/pepper to taste. 
  5. Note: If using canned black-eyed peas add in one drained can’s worth in the last 10 minutes of cooking.