This Collard Green and Black Eyed Pea Soup is the perfect winter recipe. Loaded with ground beef, carrots, collard greens and black eyed peas this is the perfect soup for New Year’s Day!
Black Eyed Pea Soup with Collard Greens
This delicious easy soup recipe will be one you want to revisit every year! This Instant Pot soup recipe includes both black eyed peas and collard greens — Two of the “luckiest” foods according to Southern (U.S.) New Year’s traditions! Add some cornbread and a bit of bacon, then you’re sure to have the best year.
This collard green soup can be made ahead of time, so you can easily serve this without missing time with any holiday guests you may have. Leftovers are absolutely delicious, so it’s perfect for lunches or as a freezer meal.
Collard Green and Black Eyed Pea Soup Ingredients
Here’s a quick overview of what you’ll need for this soup. For exact measurements, keep scrolling down to the printable recipe card.
- Ground beef – Ground turkey or pork would also work well in this recipe
- Black Eyed Peas – Canned and drained. Pre-cooked black eyed peas will also work.
- Vegetables – Collard Greens, Onion, Carrot, Garlic. Turnip greens, mustard greens, or swiss chard could be substitutes for the collard greens.
- Canned Tomatoes with Green Chilis – Also called Ro-Tel here. I used mild, but you can use spicy if you prefer a hotter soup.
- Beef Broth – If using turkey or pork, chicken broth would be a reasonable substitute.
- Worcestershire – Adds great depth to the flavor of this soup!
- Rice Vinegar – Helps balance the flavors between the vegetables, meat, and peas.
- Spices – Paprika, Garlic Salt, Onion Powder, Salt and Pepper
How to make Black Eyed Pea Soup
I use my Instant Pot for this recipe because there is no better way to make tender and delicious collard greens than in an instant pot. The greens do not become mushy, instead they are perfectly tender every time, without fail.
Brown ground beef
With the Instant Pot on sauté mode, spray with oil to avoid sticking. Brown the meat, then drain off any fat and grease. Keep the meat in the pot.
Sauté onion, carrots, garlic
Once the meat has been drained, add in the chopped onion, carrot, and garlic. Sauté until garlic is fragrant and carrots are tender.
Add collard greens
Next, add your collard greens to the pot and stir. Make sure you have cleaned the greens, removed the tough skin, and chopped into bite sized pieces.
Add remaining ingredients
Add the black eyed peas (drained and rinsed), tomatoes (undrained), broth, worcestershire, vinegar, and seasonings. Give it a good stir. Secure the lid and make sure the steam valve is closed.
Change the Instant Pot function to Pressure Cook and set the cooking time to 8 minutes*. When the cooking cycle is done, manually release the steam valve.
In many pressure cookers, you can expect it to take about 15-20 minutes before it’s ready to cook, so make sure to take that into account.
NOTE: If you plan to freeze this instead of eating it immediately, you might want to reduce the time to 6 or 7 minutes. This will slightly undercook the greens so that they are perfectly tender after reheating.
Obviously, this soup is begging for some cornbread! Go spicy with this Jalapeno Cornbread or a little sweet with these Cheddar Cornbread Muffins (with sweet potato!). You could try Easy Corn Fritters or Broccoli Cheddar Muffins on the side, too.
Once the soup is completely cool, store in an airtight container up to 4 days.
Allow the soup to completely cool, then pour into an airtight container, push out as much air as possible, and then freeze. It should be fine up to 6 months, but the texture and taste is best the earlier you eat it.
Individual portions of this black eyed pea soup can be reheated in the microwave in 30-second blasts until it’s warmed throughout. Larger portions can be poured into a pot to warm up on the stove on medium low. Stir occasionally for even heating.
NOTE: You want to make sure you don’t overcook it while overheating. Heating it up more than once can lead to mushy vegetables and stringy greens.
If you like this Collard Green and Black Eyed Pea Soup, you will LOVE these recipes:
- The BEST Instant Pot Collard Greens – These are perfectly tender and complement pork, beef, and chicken for a versatile side dish.
- Cabbage and Black Eyed Pea Soup – This soup is a powerhouse of nutrients and SO comforting!
- How to Cook Swiss Chard – Bacon adds a great crunch and salty flavor that is perfect with the tender Swiss chard!
- Cheesy Broccoli Cheddar Rice – This is a simple dinner or side dish that is great for picky eaters. It’s especially great during cold weather when you need something comforting and warm!
- Cajun Pork Chops and Fried Cabbage – This is a great one pan meal that is easy enough for weekday nights!
FAQs for Collard Green and Black Eyed Pea Soup
Yes, they pack a great healthy punch! Tons of fiber, nutrients, protein, and more for a delicious bean (that’s right, it’s actually a bean–Not a pea!).
It’s very important to not overcook the greens because they can be mushy or stringy after cooking too long. To prevent that, make sure to manually release the pressure as soon as the cooking cycle is done. If you allow it to wait for the natural release, your greens will be overcooked.
When reheating, be careful to not heat too long or too many times. Every time the soup is reheated, the veggies get closer and closer to losing their taste and texture.
You don’t necessarily HAVE to, but it does improve the soup greatly. It helps cut the bitterness of the collard greens while also brightening up the flavor of the soup. If you don’t have rice vinegar, apple cider vinegar, sherry vinegar, or white wine vinegar would all work instead.
Collard Green and Black Eyed Pea Soup (Instant Pot)
This Collard Green and Black Eyed Pea Soup is the ultimate comfort food! Loaded with ground beef, carrots, collard greens and black eyed peas this is the perfect winter food!
- 1 pound of ground beef or turkey
- 2 (15 oz) can black eyed peas (drained and rinsed
- 1 (10 oz) can tomatoes with green chilis (undrained)
- 1 cup chopped carrots
- 1 bunch of collards (roughly 8 cups)
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon rice vinegar
- 2 tablespoon worcestershire
- 1 tablespoon paprika
- ½ teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon each salt, pepper
- 1 (32 ounce) beef broth
To begin, turn your Instant Pot on the sauté mode and lightly spray the bottom with cooking oil. Brown the ground beef and drain off any fat. Add the onion, carrots and garlic sauté until tender.
Next, remove the tough stems from the greens and tear or chop them into bite sized pieces. Add them to the Instant Pot.
Then add the drained and rinsed black eyed peas, undrained can of tomatoes and the remaining ingredients. Stir well and secure the lid to the Instant Pot, make sure the steam valve is set to closed.
Set the pressure cooker setting to 8 minutes. It will take 15-20 minutes for the machine to get up to temperature. When the cooking cycle is over carefully release the stem manually.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 434mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 24g