Black-Eye Pea and Collard Greens Soup

Black-Eye Pea and Collard Greens Soup. This soup is full of all the good stuff that's perfect for New Year's Day: black-eyed peas, collards, smoked sausage, vegetables and seasonings. Growing up in the south, it's totally unacceptable NOT to have collards and black-eyed peas on New Year's. My mama even puts a silver dollar in her pot.

Black-Eye Pea and Collard Greens Soup If you are serving vegetarian friends and family, simply omit the ham and use vegetable broth instead of. Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. There's no need for loads of ham or salt pork--just a small amount of bacon gives it a wonderful smoky flavor. You can have Black-Eye Pea and Collard Greens Soup using 11 ingredients and 2 steps. Here is how you cook that.

Ingredients of Black-Eye Pea and Collard Greens Soup

  1. Prepare 2 cup of dried Black-Eye peas.
  2. You need 2 tbsp of extra virgin olive oil.
  3. Prepare 1 of large yellow onion, chopped.
  4. It's 2 of garlic cloves, finely chopped.
  5. Prepare 1/2 lb of cooked chicken breast or smoked turkey, cut into small cubes (optional).
  6. Prepare 2 stalks of celery, chopped.
  7. Prepare 6 cup of low-sodium chicken broth.
  8. It's 1 bunch of collard greens, tough stems and ribs removed, leaves thinly sliced.
  9. It's 4 of carrots, chopped.
  10. It's 1 of ground black pepper to taste.
  11. Prepare 1 of cayenne pepper to taste.

This one pot dish of Black Eyed Peas and Collard Greens is easy and loaded with flavor. It's a tasty, satisfying meal to get your new year off to the right. Add chopped collard greens to the soup and let simmer for about one hour more. When the black-eyed peas are as soft as you'd like, remove the ham rind and then use an immersion blender to partially puree the soup, being careful not to overdo it if you want a soup with some chunkiness to it.

Black-Eye Pea and Collard Greens Soup instructions

  1. Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rise well. I used black-eyed pea from a can. (Optional).
  2. Heat oil over medium heat in a large pot. Add onion garlic, chicken and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any form on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve. Serves 6.

Black-Eyed Pea and Collard Greens Soup. A warming and satisfying soup that will leave you full, but not weighed down. Greek, Southern, One Pot, Black Eyed Pea, Collard Green, Dairy Free, Gluten Free, Halal, Healthy, High Fiber, Kosher, Low Cholesterol, Low Sodium Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of. The soup contains black-eyed peas, collard greens, and plenty more vegetables that sit in this delicious soup.

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