Easy Vegan Collard Green and Black Eyed Pea Soup

Growing up, my mom always made black eyed peas (for luck) and greens (for money) on New Years Day. That wasn't the only constant from year to year - she recently reminded me that New Years Eve was always a family affair and I remember feeling strange the first time I spent NYE on my own. To this day, we still text each other at midnight. It's funny how traditions last, even if they might look a little different over time. 

Maybe the years of traditions have me craving black eyed peas and collard greens throughout January. I can't get enough of the two! Add some cornbread and I could pretty much eat the combo every day. 


5 cloves garlic, minced
1 large yellow onion, diced
5 carrots, diced
1 tbsp olive oil
1 large bunch collard greens, chopped
2, 15 fl oz cans low sodium black eyed peas, drained, rinsed
2 qt low sodium vegetable broth
2 tsp miso
1 tsp cajun seasoning
2 tsp red pepper flakes
1/2 tsp kosher salt
pepper to taste (2-3x as much as salt)

Using a food processor, roughly chop onion and carrots. Add olive oil to a large stock pot over medium heat. Add minced garlic and saute until fragrant. Add carrots and onions and cook until almost cooked through. Add chopped collards and let wilt, stirring occasionally. Add broth, black eyed peas, miso, and seasonings. Stir occasionally while allowing soup to come to a soft boil. Turn down heat and allow to simmer for 15 - 20 minutes. Enjoy with cornbread. (The best!) 

Happy New Year y'all!