If pressed to pick a favorite food category, my answer would be soups. Even given my affinity to all things sugary sweet, soups would win over desserts. A person can live on soups. I suppose a person can live off desserts, too, but a gut rebellion is surely inevitable along with the associated clothes rebellion causing severe shrinkage of every article you possess.
A few years ago, my sister and I met for dinner at High Cotton in Greenville, SC and I had my first bowl of Blackeye Pea and Collard Green Soup. The soup was so good and I knew my first bowl couldn’t be my last.
So I made it.
The idea of this soup makes so much sense and follows the principles of a frugal lifestyle, whereby, no food goes to waste. You certainly can use canned or fresh blackeye peas and collards but using leftovers is a supreme idea. Truth be told, I always make more blackeye peas and greens than any group of people can ever expect to consume in one setting….or three settings.
Approximate the ingredient amounts. The EXACT amounts are EXACTLY equal to the EXACT amounts of leftover peas and greens I have on hand. If I have 3 cups of peas and 1 cup of greens, that’s what’s going in the soup. Also, you can substitute various types of greens.
Make up a big batch and freeze some for later. You’ll appreciate it on an average Monday.
Y’all come see us!
Blackeye Pea and Collard Green Soup with Lacey Cornbread Croutons
Blackeye Pea and Collard Green Soup
yields: a big stockpot full. You decide how many servings you can get.
The blackeye peas, collards and stock have all been cooked and properly seasoned thereby greatly reducing the need for additional seasonings. Seasoning adjustments are necessary if you’re doing it differently. Do not substitute uncooked, dried blackeye peas. Tomatoes will keep them from getting soft. They must be cooked before added. I don’t drain the peas and collards. Their cooking liquids contain a lot of flavor.
Enough olive oil to cover bottom of pot
2 sweet onions, diced
1 head garlic, cloves peel, smashed and diced
2 cups cooked ham, diced
2 (1 lb) can diced tomatoes, undrained
1 tbsp jalapeño pepper, diced (optional)
4 cups cooked blackeye peas, undrained
2 cups cooked greens, undrained
2 quarts chicken stock
Salt and pepper to taste
Add enough oil to cover the bottom of a stockpot. Toss in diced onions, stir occasionally and cook until tender, about 10 minutes. Add garlic and ham, stir occasionally and cook for 5 minutes. Add remaining ingredients. Bring to boil, cover and reduce heat and simmer for one hour.
Adjust for seasonings. Serve with cornbread.
You may also enjoy:
Blackeye Pea and Collard Green Soup
Ingredients
- yields: a big stockpot full. You decide how many servings you can get.
- The blackeye peas collards and stock have all been cooked and properly seasoned thereby greatly reducing the need for additional seasonings. Seasoning adjustments are necessary if you're doing it differently. Do not substitute uncooked, dried blackeye peas. Tomatoes will keep them from getting soft. They must be cooked before added. I don't drain the peas and collards. Their cooking liquids contain a lot of flavor.
- Enough olive oil to cover bottom of pot
- 2 sweet onions diced
- 1 head garlic cloves peel, smashed and diced
- 2 cups cooked ham diced
- 2 1 lb can diced tomatoes, undrained
- 1 tbsp jalapeño pepper diced (optional)
- 4 cups cooked blackeye peas undrained
- 2 cups cooked greens undrained
- 2 quarts chicken stock
- Salt and pepper to taste
Instructions
- Add enough oil to cover the bottom of a stockpot. Toss in diced onions, stir occasionally and cook until tender, about 10 minutes. Add garlic and ham, stir occasionally and cook for 5 minutes. Add remaining ingredients. Bring to boil, cover and reduce heat and simmer for one hour.
- Adjust for seasonings. Serve with cornbread.
The Farmers Wife says
That looks delicious! I’m always on the hunt for new soup recipes, and this looks like a winner! Thanks for sharing!
Jackie Garvin says
Thanks, Mrs. Farmer’s Wife! I hope you enjoy it. Thanks for stopping by! 🙂
Maureen | Orgasmic Chef says
This does not look like my ex mother-in-law’s black eyed peas! I’d never eaten any before moving South and hers were horrid. She accused me of trying to destroy the family’s luck because I wouldn’t eat more than a bite. 🙂
Jackie Garvin says
Maureen,
I’m not sure what earth she could have done to blackeye peas to make them taste so bad. They really have a mild flavor. Maybe she cooked them too long or scorched them. It’s unfortunate that you’re introduction was less than desirable.
Food Stories says
Great new years recipe 🙂
Jackie Garvin says
It’s perfect for using up New Year’s leftovers.
Happy New Year! 🙂
Jean says
Jackie I could not live without soup. I like the last sentence…serve with cornbread! I have made a ton of soup of late and eaten every bite and even take it to work with me. This soup sounds wonderful and a good way to get rid of leftovers!
Jackie Garvin says
Jean,
Soup is one of my favorite things to make in big batches and freeze. As long as you have a microwave, you’ve got an instant meal. 🙂
paula says
I love soups too and this one looks fantastic! Will have to make it soon!
Jackie Garvin says
Thanks, Paula. Enjoy! 🙂
Mary says
This look great; a saver for sure! I had leftover stock from cooking county style ribs in the crockpot so I put the cooking bag in the frig to separate the fat then drained the stock into the peas an greens. I was really happy with the results!
Jackie Garvin says
Great use of what you have on hand. Now, I want some ribs.
Faye says
Absolutely delicious! I happened to have all the ingredients on hand and made it. Definitely a keeper and a great January recipe to use leftover peas, ham, and collards from New Year’s.
I could eat a bait of it!
Alex says
Made this today when looking for how to use cooked collards. This soup came out AMAZING!
I only had the collards so the beans and tomatoes came from a can, plus I had only a few cups of stock and added 2 cups of water to replace more stock. I had no ham or jalapeño and it was still delicious!
Excited to make this again when I have all the ingredients as I want to have greens more than 3 times a year. Adding this to my soup staples!
Jackie Garvin says
Hi Alex!
I’m so glad you enjoyed this soup. It’s one of my favorites. Thank you for your great feedback and your support of Syrup and Biscuits.
Alex says
Forgot to add a rating before, so copying my comment here:
Made this today when looking for how to use cooked collards. This soup came out AMAZING!
I only had the collards so the beans and tomatoes came from a can, plus I had only a few cups of stock and added 2 cups of water to replace more stock. I had no ham or jalapeño and it was still delicious!
Excited to make this again when I have all the ingredients as I want to have greens more than 3 times a year. Adding this to my soup staples!