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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 reduced-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 to 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 to 10 minutes.
  6. Stir in black-eyed peas and serve.

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