Black-Eyed Pea Stew with Collard Greens & Potatoes - Clean Eating Magazine

Black-Eyed Pea Stew with Collard Greens & Potatoes

Hearty greens like collards require a slow simmer – perfect for a late winter stew. And by including beans and potatoes, you won't miss the meat in this comforting, low-fat dish.
Vegetarian stew recipe

Black-Eyed Peas with Collard Greens & Potatoes

Nutritional Bonus: One serving of this low-calorie soup provides nearly one-third of your daily fiber needs and 21% of your iron requirements for the day.

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  • Cook Time
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  • 4Servings


  • 4 cups low-sodium vegetable broth
  • 8 oz collard greens, chopped (about 8 cups)
  • 1 14.5-oz can no-salt-added diced tomatoes
  • 12 oz red potatoes, cut into 1/2-inch dice (about 2 cups)
  • 1 15.5-oz can black-eyed peas, rinsed and drained
  • Ground black pepper, to taste


  1. Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add collard greens, cover and simmer for 15 minutes.
  2. Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste, and serve immediately.

Nutrition Information

  • Serving Size: 2 1/4 cups
  • Calories: 180
  • Fat Content: 1 g
  • Fiber Content: 8 g
  • Protein Content: 10 g
  • Sodium Content: 710 mg
  • Sugar Content: 5 g