Black-Eyed Pea Soup with Collard Greens

Black-eyed peas, so named for the black spot in their center, are a favorite of Southern cooks and are often found combined with sautéed greens, pork, and rice. This recipe was inspired by Sally Belk King, a former editor at Bon Appetit magazine. Sally is Southern, I am Northern; not as patient, and do not have the same fondness for pork. My version, therefore, has both fewer steps and fewer ingredients. Perhaps this makes it an altogether her different soup, but it’s still a delicious one.

Black-Eyed Pea Soup with Collard Greens
Prep time: 
Cook time: 
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Serves: 8 to 10 cups
  • ½ pound black-eyed peas
  • Water, to cover
  • 2 tablespoons olive or canola oil
  • 1 large Spanish onion, coarsely chopped
  • 1 carrot, peeled and sliced
  • 1 celery stalk, sliced
  • 2 garlic cloves, pressed or finely chopped
  • 8 cups low-salt chicken or vegetable stock
  • 1 cup dry white wine
  • 1 teaspoon dried thyme
  • ¼ teaspoon crushes red-pepper flakes
  • 2 bay leaves
  • ¾ to 1 pound collard greens, chopped
  • Kosher salt
  1. Place a the black-eyed peas in a pot with the water and bring to a boil over high heat. Lower the heat to medium and cook until they begin to soften, about 1 to 2 hours. Drain and rinse.
  2. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the onion, carrot, celery, and garlic and cook, covered, until the vegetables are tender, about 10 to 15 minutes
  3. Add the stock, wine, and spices, raise the heat to high, and bring to a boil. Add the beans and lower the heat to medium and cook, partially covered, for 2 hours.
  4. Add the collard greens, stir, and cook for 45 minutes. Add salt to taste, and serve immediately.