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Black Eyed Peas

This is the definition of a warming winter vegetable stew — and it’s easy to prepare. The texture of black eyed peas and the addition of collard greens give this soup a memorable taste you’ll want to make throughout the winter months.

Cook time: 45 minutes
Total time: 45 minutes


  • 1 tablespoon extra-virgin olive oil 
  • 1 large onion, diced 
  • 1 large carrot, sliced 
  • 1 stalk celery, sliced 
  • 4 cloves garlic, sliced  
  • ½ teaspoon ground thyme 
  • ¼ teaspoon crushed red pepper
  • 4 cups low-sodium chicken broth 
  • 1 15-ounce can diced tomatoes including juice
  • 5 cups chopped collard greens (about 1 bunch), tough stems removed
  • 1 15-ounce can black eyed peas, rinsed 


  1. Heat oil in a Dutch oven over medium heat.
  2. Add onion, carrot and celery and cook, stirring until just tender, 5–7 minutes.
  3. Add sliced garlic, thyme, and crushed red pepper and cook, stirring until fragrant, about 15 seconds.
  4. Increase heat to high and add broth and tomatoes. Bring to a boil, scraping up any browned bits.
  5. Stir in collard greens, reduce to a simmer and cook, stirring occasionally, until the greens are tender, 5–10 minutes.
  6. Stir in black eyed peas and serve.

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