Recipe: Collard Green and Black-Eyed Pea Soup

Posted by on January 14, 2008 at 11:47 pm.

I found this recipe originally here (source Oprah?), but it was full of meat products, although the spices and everything else sounded amazing, so I remade this recipe with the following recipe instead, which, in its vegan goodness, is absolutely yummy.  It’s already been a hit with Tiana the first time I made it and again it seemed to be very well-received when I made this for like 8 people a couple nights ago.


  • One Soyrizo link (a package comes with two)
  • Two Tofurky Gourmet Sausages, sliced (beer brats, italian sausages, or kielbasa — I used beer brats)
  • Half to full block of fried Tofu in your favorite cajun-y marinade (this pre-made one that you can find in any Albertsons rocks)
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1 1/2 cup, canned stewed tomatoes (cans of these usually come in 14 oz. or so, which is almost 2 cups, but it’s fine to use the whole can)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt to taste
  • Fresh ground pepper to taste
  • 4 potatoes, peeled and cubed
  • 2 cans black-eyed peas
  • 6 cups collard greens, cleaned and chopped
  • Louisiana hot sauce to taste


In a soup pot, add the chopped onions, garlic and spices to the vegetable broth and bring to a boil. Reduce the heat, add the tomatoes and crush with your hands. Then add the soy products, salt and pepper to taste, and simmer for a couple minutes. Then add the potatoes, black-eyed peas and greens.

Simmer for 30 minutes, covered. Stir every 5 minutes or so. Season with hot sauce and serve with cornbread and let the flavor pwn you. Serves like 8 or more. Great for leftovers, too.