Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, black-eye pea and collard greens soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
This one pot dish of Black Eyed Peas and Collard Greens is easy and loaded with flavor. It's a tasty, satisfying meal to get your new year off to the right. Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup.
Black-Eye Pea and Collard Greens Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Black-Eye Pea and Collard Greens Soup is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have black-eye pea and collard greens soup using 11 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Black-Eye Pea and Collard Greens Soup:
- Take 2 cup dried Black-Eye peas
- Prepare 2 tbsp extra virgin olive oil
- Make ready 1 large yellow onion, chopped
- Take 2 garlic cloves, finely chopped
- Take 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
- Prepare 2 stalks celery, chopped
- Make ready 6 cup low-sodium chicken broth
- Get 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
- Prepare 4 carrots, chopped
- Prepare 1 ground black pepper to taste
- Get 1 cayenne pepper to taste
Using a slow cooker lets you go about your daily business while the food simmers away. These crock pot black-eyed peas and collard greens. This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and lean turkey bacon. Black-Eyed Pea and Collard Greens Soup.
Steps to make Black-Eye Pea and Collard Greens Soup:
- Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rise well. I used black-eyed pea from a can. (Optional)
- Heat oil over medium heat in a large pot. Add onion garlic, chicken and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any form on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve. Serves 6
A warming and satisfying soup that will leave you full, but not weighed down. The soup contains black-eyed peas, collard greens, and plenty more vegetables that sit in this delicious soup. Pull any meat from the hock and chop into bite-size pieces and return to the pot. For a slightly thicker and creamier soup, smash a few peas against the side of the pot. The texture of black eyed peas and the addition of collard greens give this soup a memorable taste you'll want to make throughout the winter months.
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