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Lunch recipe · from the recipe book

Black-Eyed Pea and Collard-Style Kale Soup

A smoky, peppery broth full of tender black-eyed peas, sweet potato and silky kale, brightened with a splash of cider vinegar.

Black-Eyed Pea and Collard-Style Kale Soup

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 stalks80 gCelerydiced
  • 1 medium119 gGreen bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried thyme
  • ½ tsp1 gCrushed red pepper
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 3 cups500 gBlack-eyed peas, canned, drained and rinsed
  • 14 oz400 gDiced tomatoes, canned
  • 4 cups880 gVegetable broth
  • 1 cup240 gWater
  • 7¼ cups chopped150 gKalestems removed, chopped
  • 1 tbsp15 gApple cider vinegar
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt

Steps

  1. Prepare all vegetables first: dice the onion, celery and green bell pepper, mince the garlic, cube the sweet potato and chop the kale.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, celery and green bell pepper and cook, stirring, until soft, about 8 minutes.
  3. Stir in the garlic, smoked paprika, thyme and red pepper flakes and cook until fragrant, about 1 minute.
  4. Add the sweet potato, black-eyed peas, canned tomatoes with their juice, vegetable broth and water. Bring to a boil, then lower the heat, cover and simmer until the sweet potato is tender, about 20 minutes.
  5. Using the back of a spoon, mash a few of the black-eyed peas against the pot to thicken the broth slightly.
  6. Stir in the kale and simmer uncovered until wilted and tender, about 6 minutes.
  7. Turn off the heat and stir in the cider vinegar, black pepper and salt. Ladle into bowls and serve hot.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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