I’m not sure if I buy any of that personally, but I do think black eyed peas and greens are lucky, if solely for the fact that they make for the start of a delicious and hearty meal! So this black-eyed pea soup will be on my menu this New Year’s Day. In fact, it’ll probably be on the menu many, many days throughout the coming year as well, because it’s some seriously tasty business. It’s also pretty easy to make, and the recipe makes a nice big batch, so you’ll have plenty to share with friends or enjoy as leftovers.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: You may need to add the collard greens in increments, stirring in a handful at a time and letting it cook until it begins to wilt before adding more. Tip: While not required, hot sauce makes a great accompaniment to this soup. I like to serve mine with a bottle of Crystal or Tobasco sauce on the side.
More Bean Soups
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