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bowl of black eyed pea soup on an aqua tin tray

Black Eyed Pea Soup with Collards & Ham

Looking for a quick, stick-to-your ribs meal for fall? This hearty black eyed pea soup with collards, ham and root vegetables is ready in 30 minutes with little prep work.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 147 kcal

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 carrots peeled and sliced
  • 1 sweet potato peeled and chopped
  • 1 butternut squash peeled and chopped
  • 2 cans Luck's Blackeye Peas
  • 3 cups vegetable broth
  • 14 ounces frozen collard greens
  • ham hock or 2 cups of ham cubed
  • 2 bay leaves
  • 1-2 teaspoons salt to taste
  • black pepper
  • 1 Tablespoon apple cider vinegar plus more for serving
  • hot sauce to taste
  • red pepper flakes optional

Instructions
 

  • Over medium, heat olive oil in a Dutch oven or large soup pan.
  • Add onion, garlic and carrots and saute for three minutes until vegetables begin to soften.
  • Add sweet potato and butternut squash and continue to saute for 2 or 3 more minutes.
  • Add blackeye peas, broth, collard greens, ham bone or cubed ham to the pan. Season with bay leaf, black pepper and salt, to taste.
  • Bring to a low boil, then reduce heat and simmer about 20 minutes until the carrots have softened.
  • If using a ham hock, remove the bone from the soup pot. Remove any meat from the bone and add it to the soup.
  • Add cider vinegar, hot sauce and red pepper flakes, if preferred.
  • Remove the bay leaf. Serve in bowls with apple cider vinegar and hot sauce.

Nutrition

Calories: 147kcalCarbohydrates: 24gProtein: 3gFat: 5gSodium: 896mgPotassium: 705mgFiber: 6gSugar: 6gVitamin A: 21975IUVitamin C: 53mgCalcium: 230mgIron: 1.3mg
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