Description
A hearty and nutritious soup made with black eyed peas and collard greens.
Ingredients
Scale
- 1 cup black eyed peas, soaked overnight
- 6 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bunch collard greens, chopped
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Drain and rinse the soaked black eyed peas.
- In a large pot, heat some oil over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté until softened.
- Add the black eyed peas and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Add the collard greens and thyme. Cook for an additional 15 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- For added flavor, include smoked paprika.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: black eyed pea and collard green soup