Black-Eyed Pea Soup

5 from 1 vote

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; throw it all in a pot soup recipe. The instant pot makes quick work of cooking your legume and can be made in under 45 minutes. So good no one will guess its is gluten-free, dairy-free and vegan.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Lunch

Cuisine: Southern

Diet: Vegan

Servings:

Calories: 114kcal

Author: Nija Clark

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