Clean Eating Black Eyed Peas and Collard Green Soup (Mar/Apr 09) modified

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 118.8
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 750.3 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 3.9 g

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Introduction

This is a recipe from the March/April 2009 issue. It has been modified because I replaced the red potatoes with some squash I had on hand. I roasted the squash first and then added it to the soup. This was the first time I cooked collard greens myself and was pleasantly surprised how great this soup is...and it's so simple! This is a recipe from the March/April 2009 issue. It has been modified because I replaced the red potatoes with some squash I had on hand. I roasted the squash first and then added it to the soup. This was the first time I cooked collard greens myself and was pleasantly surprised how great this soup is...and it's so simple!
Number of Servings: 6

Ingredients

    4 cups low sodium chicken broth
    3/4 cup water
    1 can diced tomatoes, no salt added
    1 can black eyed peas, drained & rinsed (I used dried beans I cooked myself)
    8 oz Collard Greens (I used 1 bunch total)
    1 butternut squash, seeded & cubed
    1 acorn squash, seeded & cubed
    Salt & Pepper to Taste

Directions

Serving size is approximately 2.25 cups based on magazine.

Bring broth and water to a boil. Add collard greens, reduce heat and simmer covered for 15 minutes. Add canned tomatoes and squash*, cover and cook until squash is cooked through. Add black eyed peas and season soup to taste.

*Squash can be roasted in the oven on a sheet pan. I tossed cubes with olive oil, salt & pepper. Roasted at 350 degrees for approximately 30 minutes, stirring occasionally.



Number of Servings: 6

Recipe submitted by SparkPeople user TOBEMRS2011.

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