Collard Green & Black-Eyed Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon extra-virgin olive oil1 large onion, diced1 large carrot, sliced1 stalk celery, sliced4 cloves garlic, sliced1 sprig fresh thyme1/4 teaspoon crushed red pepper, or to taste4 cups reduced-sodium vegetable broth1 15-ounce can diced tomatoes5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed1 15-ounce can black-eyed peas, rinsed
Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HLKLJGK.
4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HLKLJGK.
Nutritional Info Amount Per Serving
- Calories: 179.2
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 367.5 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 8.5 g
- Protein: 5.1 g