Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, diced
- 1 small red bell pepper, diced
- 5 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 6 cups chicken or vegetable broth
- 1 can (15 ounces) fire-roasted tomatoes, undrained
- 8 ounces diced ham (or smoked sausage, turkey, or plant-based alternatives)
- 6–8 cups chopped greens (collards, kale, mustard greens, or Swiss chard)
- 2 cans (15 ounces) black-eyed peas, drained and rinsed
- Salt and freshly ground black pepper, to taste
Optional:
- Cornbread for serving
- Lemon wedges for a fresh touch
Instructions
- Prepare the Ingredients
- Chop the onion, celery, carrot, and bell pepper. Mince the garlic. Rinse and drain the black-eyed peas if using canned, and chop the greens into bite-sized pieces.
- Sauté the Aromatics
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onion, celery, carrot, and bell pepper. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened.
- Add Garlic and Spices
- Stir in the minced garlic, Cajun seasoning, thyme, and crushed red pepper flakes. Cook for about 30 seconds, or until the garlic is fragrant.
- Combine Broth, Tomatoes, and Protein
- Pour in the chicken or vegetable broth and add the fire-roasted tomatoes (undrained). Stir to combine, then add the diced ham or your choice of protein. Bring the mixture to a boil.
- Simmer the Soup
- Reduce the heat to low and simmer uncovered for 8–10 minutes, allowing the flavors to meld together.
- Add the Greens and Black-Eyed Peas
- Stir in the chopped greens and black-eyed peas. Simmer for an additional 5–7 minutes, or until the greens are wilted and tender.
- Season to Taste
- Taste the soup and add salt and freshly ground black pepper as needed. Adjust the spice level by adding more crushed red pepper flakes if desired.
- Serve and Enjoy
- Ladle the soup into bowls and serve hot. Pair with cornbread or crusty bread for a traditional touch. For added brightness, squeeze a wedge of lemon over each bowl before serving.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 15 mg