This healthy Cajun-inspired bean soup recipe features black-eyed peas, collards and a bit of andouille sausage. Serve it with cornbread and pass the hot sauce.

Hilary Meyer
Source: EatingWell Magazine, September/October 2016


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Stir in paprika, oregano and salt; cook, stirring, for 1 minute.

  • Add broth, black-eyed peas and pinto beans; bring to a boil. Reduce heat to a simmer and stir in sausage; cover and cook until the vegetables are tender, about 10 minutes.

  • Stir in collards and vinegar. Cover and cook 5 minutes more.


Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

230 calories; protein 13.8g 28% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 6.2g 25% DV; sugars 2.8g; fat 8.7g 13% DV; saturated fat 2g 10% DV; cholesterol 18.7mg 6% DV; vitamin a iu 3009.8IU 60% DV; vitamin c 10.8mg 18% DV; folate 87.9mcg 22% DV; calcium 91.7mg 9% DV; iron 2.1mg 12% DV; magnesium 43.3mg 16% DV; potassium 533.4mg 15% DV; sodium 478.3mg 19% DV; thiamin 0.1mg 13% DV.

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Rating: 5 stars
Easy to make filling and delicious. Perfect for a cold winter night. Read More