Collard Green & Black-Eyed Pea Soup


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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
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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

    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.

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