Black-Eye Pea and Collard Greens Soup
Black-Eye Pea and Collard Greens Soup

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, black-eye pea and collard greens soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Black-Eye Pea and Collard Greens Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Black-Eye Pea and Collard Greens Soup is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to 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:
  1. Take dried Black-Eye peas
  2. Take extra virgin olive oil
  3. Prepare large yellow onion, chopped
  4. Get garlic cloves, finely chopped
  5. Take cooked chicken breast or smoked turkey, cut into small cubes (optional)
  6. Get celery, chopped
  7. Prepare low-sodium chicken broth
  8. Get collard greens, tough stems and ribs removed, leaves thinly sliced
  9. Prepare carrots, chopped
  10. Get ground black pepper to taste
  11. Get cayenne pepper to taste
Instructions to make Black-Eye Pea and Collard Greens Soup:
  1. 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)
  2. 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

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