Black-Eyed Pea Soup with Collard Greens & Fennel Seeds
 
Prep time
Cook time
Total time
 
Fennel seeds and nutritional yeast make this soup burst with flavor.
Author:
Recipe type: soup
Cuisine: American
Serves: 4 large
Ingredients
  • 2 15-ounce cartons of cooked black-eyed peas, rinsed
  • ¼ cup vegetable broth for sautéing (or more if sticking)
  • 2 cups of vegetable broth for soup
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon fennel seeds
  • 4 tablespoons of nutritional yeast
  • large bunch greens (I like spinach)
  • ¾ teaspoon salt
  • fresh ground black pepper
  • ¼ teaspoon red pepper flakes
  • lemon wedges for serving
Instructions
  1. Heat ¼ cup vegetable broth in medium soup pan. Add the onion and fennel seeds. Cook until the onion is soft and translucent. Add the garlic. Cook for another 2 minutes adding more vegetable broth if sticking.
  2. Add the salt and ground black pepper. Add the cooked black-eyed peas, nutritional yeast and two cups of vegetable broth. Stir, bring to a light boil, lower heat and cook for another 15 minutes.
Greens
  1. While the soup is cooking, steam the greens by adding an inch or two of water to a saucepan. Insert the steamer basket. The surface of the water should be under the basket. Add more water if necessary. Bring the water to a boil. When the water is bubbling, add the greens, cover and reduce heat. Cook for approximately 3-4 minutes. Sprinkle with chili flakes.
Assembly
  1. Divide the soup among bowls and top each some of the steamed greens and a squeeze of lemon over the top. Serve with lemon wedges.
Nutrition Information
Serving size: 10 ounces Calories: 200 calories Fat: 0.6 Saturated fat: 0.2 Trans fat: 0 Carbohydrates: 33.5 grams Sugar: 5.3 Fiber: 10 grams Protein: 6 grams Cholesterol: 0
Recipe by Ordinary Vegan at https://ordinaryvegan.net/black-eyed-pea-soup/