Spicy Collards and Black-eyed Pea Soup

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
91%
Spicy Collards and Black-eyed Pea Soup
45 min.
6
149kcal

Suggestions


Warm up your kitchen and your soul with this delightful Spicy Collards and Black-eyed Pea Soup! Perfectly suited for those who embrace a vegetarian, vegan, and gluten-free lifestyle, this soup is not only incredibly healthy but also bursting with flavor. With a health score of 91, it’s a guilt-free indulgence that you can enjoy any time of the day.

This vibrant soup combines the earthy goodness of black-eyed peas with the robust flavors of fire-roasted tomatoes and a medley of spices, including cayenne and smoked paprika, to create a dish that’s both comforting and invigorating. The addition of collard greens adds a nutritious twist, making this soup a powerhouse of vitamins and minerals.

Ready in just 45 minutes, this recipe is perfect for busy weeknights or as a hearty starter for your next gathering. Each bowl is a warm hug, with a caloric count of only 149 kcal per serving, allowing you to savor every spoonful without any guilt. Serve it alongside brown rice for a complete meal, and don’t forget to drizzle on some hot sauce for that extra kick!

Whether you’re looking for a satisfying snack, a flavorful antipasti, or a nourishing starter, this Spicy Collards and Black-eyed Pea Soup is sure to impress. Dive into a bowl of this deliciousness and let the flavors transport you to a place of comfort and joy!

Ingredients

  • cups pea-mond dressing dried picked over rinsed
  • 0.3 teaspoon pepper black
  • 16 ounce canned tomatoes canned (fire-roasted preferred)
  • 0.3 teaspoon ground pepper to taste ()
  • ribs celery diced
  • 0.5 teaspoon chipotle sauce to taste ()
  • pound collard greens chopped
  • 1.5 teaspoons thyme dried divided ()
  • cloves garlic minced
  • cup bell pepper diced green
  • tablespoon hot sauce 
  •  onion diced
  • teaspoon oregano divided ()
  • 0.5 teaspoon paprika smoked spanish
  • teaspoons salt to taste ()
  • tablespoon tomato paste (or 2 tbsp. regular)
  • cups vegetable stock (or vegetable broth)

Equipment

  • pressure cooker

Directions

  1. Heat it and add the onions. Sauté for about 5 minutes, until they begin to brown.
  2. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.
  3. Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano. Cooking: If using a pressure cooker, seal the cooker and cook for 10 minutes after it reaches high pressure; use a quick-release method to bring down the pressure. If cooking in a regular pot, cook until peas are tender, about 45-55 minutes. Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop.
  4. Serve with brown rice with additional hot sauce. (
  5. Garnishing with fresh oregano is optional.)

Nutrition Facts

Calories149kcal
Protein21.95%
Fat6.54%
Carbs71.51%

Properties

Glycemic Index
58.67
Glycemic Load
6.58
Inflammation Score
-10
Nutrition Score
27.876087022864%

Flavonoids

Apigenin
0.38mg
Luteolin
1.38mg
Isorhamnetin
1.84mg
Kaempferol
6.89mg
Myricetin
0.04mg
Quercetin
10.01mg

Nutrients percent of daily need

Calories:148.84kcal
7.44%
Fat:1.2g
1.84%
Saturated Fat:0.22g
1.35%
Carbohydrates:29.39g
9.8%
Net Carbohydrates:19.35g
7.04%
Sugar:9.14g
10.16%
Cholesterol:0mg
0%
Sodium:908.04mg
39.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.02g
18.04%
Vitamin K:348.32µg
331.73%
Vitamin A:4461.47IU
89.23%
Vitamin C:59.83mg
72.53%
Folate:243.01µg
60.75%
Manganese:1.09mg
54.29%
Fiber:10.05g
40.19%
Calcium:246.11mg
24.61%
Vitamin B6:0.44mg
22.17%
Vitamin E:3.22mg
21.48%
Potassium:722.65mg
20.65%
Iron:3.57mg
19.81%
Magnesium:77.16mg
19.29%
Copper:0.38mg
19.21%
Vitamin B1:0.26mg
17.02%
Phosphorus:157.97mg
15.8%
Vitamin B2:0.21mg
12.17%
Vitamin B3:2.12mg
10.62%
Zinc:1.29mg
8.58%
Vitamin B5:0.77mg
7.74%
Selenium:3.51µg
5.01%