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    You are in: Home / Soul / Collard Green and Black-Eyed Pea Soup Recipe
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    Collard Green and Black-Eyed Pea Soup

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on January 18, 2012

      A phenomenal soup!!!! I made a few changes, but still ended up with an incredibly tasty meal. Instead of chicken wings, I used two split chicken breast halves (with skin and bones). For the sausage, I used regular Italian sausage and for the collards, I used some curly kale that I had in the refrigerator. This was a huge hit with friends and family and will definitely be made again! Thanks for sharing this keeper!

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    • on January 04, 2012

      This soup was fantastic! We ate it for New Year's Day with cornbread. Super easy too. Highly recommended.

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    • on January 04, 2010

      I found this recipe a couple of years ago and absolutely love it! everyone who has tried it loves it including my picky daughter. I never make it with the potatoes since I serve it with cornbread (too many carbs) and I use dried beans and stick it in the crock pot for a couple of hours. the chicken comes off the bones so easy and the beans are done too. Thanks for a great dish!

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    • on January 01, 2007

      ABSOLUTELY DELICIOUS!!!! I have had a standard black-eyed peas and rice dish and collard greens that I have made over many years that everyone request. I made this dish and everyone forgot about my old dish. It is absolutely fantastic. I will definitely be making this throughout the years to come. Thank you for such a wonderful tasty dish. The only thing I did differently was to add some cooked white rice at the end instead of potatoes because I forgot to get potatoes. I don't think you can go wrong with this. I used lite kielbasa sausages. The seasonings were perfect. It actually seemed more like a gumbo than a soup. Fantastic dish!! I'M IN LOVE!!!

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    • on December 30, 2006

      We do Collards and Black Eyed Peas in my area of the South but not in a soup. Traditional meal is cooked collards, boiled peas, and corn bread. The collards stand for the money, as in bills you will get, and peas are the change. The soup sounds interesting though.

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    • on January 01, 2005

      Wow! Dh went nuts for this and I really liked it as well. It seems to have everything but the kitchen sink in it but is the perfect blend of colors, tastes and textures. I used a blend of chicken andouille and chicken chipotle sausages. I made it up two days before New Years Day and had no cooking to do on the holiday itself beyond warming the soup/stew. I think it was even better than the day of making it. A great meal any day of the year.

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    Nutritional Facts for Collard Green and Black-Eyed Pea Soup

    Serving Size: 1 (528 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 578.4
     
    Calories from Fat 265
    45%
    Total Fat 29.5 g
    45%
    Saturated Fat 8.8 g
    44%
    Cholesterol 100.8 mg
    33%
    Sodium 805.9 mg
    33%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 9.6 g
    38%
    Sugars 7.4 g
    29%
    Protein 33.6 g
    67%

    The following items or measurements are not included:

    black-eyed peas

    Detailed Nutrition Values About Nutrition Info

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