Description
A warm and hearty soup packed with nutrients, featuring smoky flavors and healthy black eyed peas.
Ingredients
Scale
- 2 cups black eyed peas
- 2 cups collard greens, chopped
- 1 carrot, diced
- 1 onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp basil
- 1 tsp smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 cups vegetable broth
Instructions
- Rinse and drain the black eyed peas.
- In a large pot, sauté the diced onion, celery, and carrot in a bit of oil until softened.
- Add the minced garlic, thyme, oregano, basil, smoked paprika, and red pepper flakes; cook for another minute.
- Stir in the black eyed peas, chopped collard greens, diced tomatoes, garlic powder, onion powder, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for about 30-40 minutes or until the peas are tender.
- Season with salt and pepper to taste. Serve hot.
Notes
Garnish with fresh herbs or a sprinkle of paprika. Pairs well with crusty bread or a green salad. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg