Black-Eyed Pea and Collard Greens Soup
This hearty and delicious soup will make a great meal on a cold night. Serve with some whole wheat bread and a salad for an easy weekday dinner.
Ingredients
- 3 cups collard greens, stems removed and chopped(about 1/2 pound)
- 4 cups no-salt added black-eyed peas(or 2 cans -15 ounce each)
- 1 tablespoon vegetable oil(or cooking oil of choice)
- 1 medium onion(chopped)
+ 5 more ingredients
Instructions
Wash hands with soap and water.
Wash the collard greens.*Drain and rinse the black-eyed peas.
Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
Add collard greens and broth to the pot.
Cover and simmer for about 20 minutes until the collard greens are tender.
Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.
Taste, and add a small amount of salt and black pepper if desired.
Stir in vinegar just before serving.
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Nutrition Estimate
Per serving • Estimated by Blinner AI