Collard Green Soup

I can’t believe I’m typing a Collard Green Soup recipe—you know I’ve come a long way in my food journey when you see this one! Now, after years of transition, I crave greens, and collards are one of them. I use them in my smoothies, as “bread” for my sandwich wraps, sautéed as a side dish, and now in a soup. If you have leftovers from your garden, this is the perfect way to use them up before they spoil. This recipe is packed full of nutritional goodness and will get you a great serving of your dark leafy greens!

Collard Green Soup 2

Collard Green Soup
  • 1 large onion, peeled and chopped
  • 2 T olive oil
  • ¼ pound of shiitake mushrooms, chopped
  • 1 bunch of collard greens, de-stemmed and chopped
  • 1 15 oz can black eyed peas
  • 4 cups vegetable broth, store-bought or homemade
  • 2 cups filtered water
  • 1 bay leaf
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon red pepper flakes
  • ½ Tablespoon red wine vinegar
  1. In a saucepan, heat the olive oil over medium heat. Once heated, add the onion and sauté until soft, about 5 minutes.
  2. Add the mushrooms and sauté about 2 minutes more.
  3. Add the vegetable broth, water, collards, black eyed peas, and bay leaf. Bring to a boil.
  4. Cover and reduce heat to medium-low. Cook for about 15 minutes, stirring occasionally. Stir in salt, pepper, red pepper flakes, and vinegar.
  5. Cook, uncovered, about 5 minutes longer.
  6. Remove bay leaf before serving. Enjoy!
Please use organic ingredients when possible.


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