Collard Green & Black-Eyed Pea Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Collard Green & Black-Eyed Pea Soup calories by ingredient
Introduction
Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup.Number of Servings: 4
Ingredients
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1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
4 cloves garlic, sliced
1 sprig fresh thyme
1/4 teaspoon crushed red pepper, or to taste
4 cups reduced-sodium vegetable broth
1 15-ounce can diced tomatoes
5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
1 15-ounce can black-eyed peas, rinsed
Directions
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.
