Black-Eyed Pea and Collard Green (or Kale) Soup

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Collard greens are full of antioxidants while black-eyed peas are filled with fiber. This nutritious soup only takes 45 minutes to make and is perfect on those cold, wintery days. In order to make this a vegetarian dish, you can choose vegetable broth instead of chicken broth. 

Servings: 6
Prepped and Ready to Eat: 45 minutes


  • 1 tablespoon extra-virgin olive oil
  • 1 large onion diced
  • 1 large carrot sliced
  • 1 stalk celery sliced
  • 5 cloves garlic (4 sliced and 1 whole)
  • 4 cups reduced-sodium chicken broth
  • 1 15-ounce can dice tomatoes
  • 5 cups chopped collard greens (or kale leaves) tough stems removed
  • 1 15-ounce can black-eyed peas, rinsed
  • 6 ½ inch thick slices whole grain baguette
  • 6 tablespoons shredded Gruyere or Swiss cheese


  1. Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery and cook, stirring, until just tender (5-7 minutes). Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant (about 15 seconds).
  2. Increase heat to high and add broth, tomatoes, and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally until the greens are tender (5-10 minutes).
  3. Discard thyme sprig. Stir in black-eyed peas; remove from heat and cover.
  4. Position rack in upper third of oven; preheat broiler.
  5. Place baguette slices on a baking sheet and broil until lightly toasted (2-4 minutes). Rub each bread slice with the remaining garlic clove and discard garlic. Turn the slices over and top with cheese. Broil until the cheese is melted (1-3 minutes). Serve the soup topped with cheese toasts.


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