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Black-eye pea and collard green soup
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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 jalapeƱo 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.
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