You can't get more Southern than this easy to make Black-Eyed Pea Soup with collard greens. Black-Eyed Peas are a traditional southern dish served on New Year’s Day to bring you good luck. This recipe is a simple twist on that tradition. A simple to make one pot soup recipe. The instant pot makes quick work of cooking your legumes. Done in under 45 minutes. So good no one will know it's gluten-free, dairy-free & vegan.
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We’re carrying on the good luck, Southern tradition, of eating Black Eyed peas and greens on New Year’s Day; minus the ham hocks of course. This New Year's Day tradition of having Black Eyed peas is said to bring you good luck and prosperity in the New Year.
Check out 25 more plant-based southern comfort food recipes, black eyed pea hummus, collard green chips and gluten-free Jiffy cornbread.
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Why This Recipe Works
- An easy to make and healthy soup recipe: This hearty soup recipe uses simple ingredients.
- Freezer friendly: This soup keeps well in the fridge or freezer—and can be reheated on the stove or in the microwave.
- No need to soak the beans: The Instant Pot is so effective at cooking dried beans, there's no need to soak beans in water overnight.
Key Ingredients & Substitutions
- Dried Black Eyed Peas - these legumes are packed with nutrients. Black-eyed peas make this soup healthy and hearty. This recipe was created using dried and unsoaked peas. We do no recommend using canned black-eyed peas for this recipe.
- Vegetable Broth - adds flavor to your soup base.
- Collard Greens - you can find greens near the other dark, leafy, greens, in the produce section of your local grocery store. They come bagged, as well as in bunches for you to clean and cut. If you can’t find collard greens, you can substitute with kale.
- A mirepoix mix of aromatics - onion, celery and garlic made from finely diced vegetables.
- Adding Bell peppers for the holy trinity of produce blends.
- Seasoning & Spices - thyme, bay leaves, oregano, chili powder and smoked paprika
- 1 can (14.5oz) crushed tomatoes - add
- Vegan Liquid smoke - adds a smoky flavor.
- For a dash of heat, add a dash of hot sauce or sprinkle with red chili flakes.
See recipe card below for a full list of ingredients and measurements.
Step By Step Instructions
- Step 1: Place the black eyed peas in a colander and rinse with cool water. Drain well. Sort through them and remove any debris. Set aside.
Pro Tip: You can use pre-cleaned, cut and bagged Collard Greens to save yourself some time.
- Step 2: If not using prewashed greens. Clean greens, to get rid of excess dirt.
- Step 3: Destem and cut greens.
- Step 4: Dry the greens and set aside. You can use a salad spinner, paper towels or a clean cloth to dry.
- Step 5: Heat oil with the sauté function of your Instant Pot. Add the onion, celery, and bell pepper then sauté for 2-3 minutes. Add the garlic and sauté another minute.
- Step 6: Press "cancel" on your Instant Pot and add the dry black eyed peas, broth, crushed tomatoes, thyme, chili powder, paprika, oregano, salt, pepper, liquid smoke and bay leaf. Stir to combine.
- Step 7: Place the lid on the Instant Pot and pressure cook on high for 18 minutes, then allow for a 15 minute natural release.
- Step 8: After the 15 minutes natural release. Use the venting knob to release any remaining pressure.
Top Tip: For an easy way to thicken the soup. You can mash a few softened beans against the side of the pot with the back of your spoon. The mashed beans will make a creamier and thicker soup.
- Step 9: Open the lid, remove Bay leaves and stir in the chopped collard greens.
- Step 10: Place lid back on instant pot. Allow to sit for about 10 -15 minutes, then serve with hot sauce.
Serving Suggestions
Serve this healthy, delicious and perfect for New Year’s Day soup with our copycat gluten-free Jiffy cornbread or gluten-free cornbread crackers.
Storage
- To Store. Transfer leftovers to an airtight container and refrigerate. For the best quality, they should be used within three days or in the freezer for up to 3 months.
- To Reheat. Reheat leftovers in the microwave or on the stovetop over low heat. If frozen, defrost completely in the refrigerator before reheating. You can add a splash of water or faux-chicken broth, to thin the mixture if desired.
Recipe FAQ
Black eyed pea are a legume from West Africa. It's a medium sized, edible bean, sometimes referenced as a cowpea.
More Delicious Soups
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📖 Recipe
Black-Eyed Pea Soup
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Equipment
- Instant Pot
Ingredients
- 6 cups low sodium vegetable broth
- 3 cups Collard greens chopped, removed from stems
- 14.5 Ounces Crushed tomatoes
- 1½ cups black-eyed peas dry
- 2 Bay leaves
- 2 tablespoon avocado oil - or Olive oil
- 1 medium onion diced
- 2 celery stalks diced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 2 teaspoon dry thyme
- 2 teaspoon chili powder
- 2 teaspoon smoked paprika
- 2 ¼ teaspoon salt
- 1 teaspoon dry oregano
- ½ teaspoon black pepper
- ½ teaspoon liquid smoke optional
- hot sauce
Instructions
- Place the black eyed peas in a colander and rinse with cool water. Drain well. Sort through them and remove any debris. Set aside.
- Heat oil with the saute function of your Instant Pot. Add the onion, celery, and bell pepper and saute for 2-3 minutes. Add the garlic and saute another minute.
- Press "cancel" on your Instant Pot and add the dry black eyed peas, broth, tomatoes, thyme, chili powder, paprika, oregano, salt, pepper, liquid smoke and bay leaf. Stir to combine.
- Place the lid on the Instant Pot and pressure cook on high for 18 minutes, then allow for a 15 minute natural release.
- After the 15 minutes natural release. Use the venting knob to release any remaining pressure. Open the lid, remove Bay leaves and stir in the chopped collard greens. Put lid back on and allow to sit for about 10 -15 minutes, then serve with hot sauce.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Christina Forrester
This is the perfect recipe for the season.its so good and i made it fast.
Nija Clark
Hey Christina, so happy you enjoy it 😊