Black-Eyed Pea and Collard Greens Soup

This comforting soup combines fiber-rich black-eyed peas and nutrient-dense collard greens with lean ham for a satisfying, protein-packed meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 3 cups collard greens, stems removed and chopped (about 227g) · 126 kcal in the whole recipe
• 4 cups canned black-eyed peas, drained (about 2 cans) · 639 kcal in the whole recipe
• 1 tablespoon vegetable oil · 147 kcal in the whole recipe
• 1 medium onion, chopped · 52 kcal in the whole recipe
• 1/8 teaspoon garlic powder · 2 kcal in the whole recipe
• 1/4 pound deli ham, sliced · 257 kcal in the whole recipe
• 1 can low-sodium chicken or vegetable broth (14.5 ounces) · 80 kcal in the whole recipe
• salt and pepper to taste
• 2 teaspoons apple cider vinegar · 5 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large pot over medium heat. Sauté the chopped onion, garlic powder, and sliced ham for 3 to 5 minutes until the onion is translucent.

   

2. Add the chopped collard greens and broth to the pot. Cover and simmer over low-medium heat for about 20 minutes until the greens are tender.

   

3. Meanwhile, place half of the black-eyed peas in a small bowl and mash them with a fork. Stir both the mashed and whole peas into the soup.

   

4. Simmer the soup for another 5 minutes to blend the flavors. Season with salt and pepper to taste, stir in the apple cider vinegar just before serving, and enjoy hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.