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Black Eyed Pea and Collard Greens Soup

This recipe comes from the Eating Smart, Being Active initiative at Colorado State University.


Serves 6

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • ⅛ teaspoon garlic powder
  • 4 ounces deli ham, diced
  • ½ pound collard greens, stems removed and chopped*
  • 1 (14.5 ounce) can broth (chicken or vegetable)
  • 2 (15 ounce) cans black-eyed peas, drained and rinsed
  • ½ to 1 cup water
  • 2 teaspoons apple cider vinegar
  • Salt and black pepper to taste


  1. Wash the collard greens.
  2. Drain and rinse the black-eyed peas.
  3. Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
  4. Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
  5. Add collard greens and broth to the pot.
  6. Cover and simmer for about 20 minutes until the collard greens are tender.
  7. Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup.
  8. Add ½ cup of water.  If thinner soup is desired, add another ½ cup of water. Simmer for another 5 minutes.
  9. Stir in vinegar just before serving.
  10.   Taste, and add a small amount of salt and black pepper if desired.
  11. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.