Vegetarian Crock Pot Black Eyed Peas and Collard Greens Soup

Julie Wunder

My Vegetarian Crock Pot Black Eyed Peas and Collard Greens Soup is southern comfort food at it's best! Perfect for any winter day or to get good luck on New Year's Day!

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Prep Time 10

Cook Time 10

Total Time 10 10

Course Crock Pot, Soup

Cuisine American, Southern

Servings servings

Calories 242 kcal

Ingredients

1 sweet onion, diced
3 celery ribs, diced
1 small green pepper, diced
2 teaspoons minced garlic
2 cups dried black eyed peas, rinsed and sorted through **
2 32 ounce boxes of high quality vegetable broth
14.5 ounce canned diced tomatoes
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon smoked paprika
2 bay leaves
¼ teaspoon cayenne, can adjust or omit
½-1 teaspoon salt & pepper, to taste
10 big collard leaves, stem removed and chopped

Instructions

Rinse and sort through the peas removing any small pebbles or bad peas.
Put everything EXCEPT the collards in the Crock Pot and stir well.
Cook on low for 8 hours.
Add collards and turn Crock Pot to high. Cook for an additional 2 hours or until peas are tender.

Notes

The amount of salt and pepper is dependent on how salty your broth is and your personal preference/ health needs. Start with less and add more! ** You can sub canned peas for the dry ones, just cook for less time!

Nutrition

Calories: 242kcalCarbohydrates: 46gProtein: 16gFat: 1gSaturated Fat: 1gSodium: 311mgPotassium: 900mgFiber: 9gSugar: 10gVitamin A: 1250IUVitamin C: 32mgCalcium: 153mgIron: 6mg

Keyword Vegetarian Crock Pot Black Eyed Peas and Collard Greens Soup

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