Black-Eyed Pea and Collard Greens Soup
This hearty and delicious soup will make a great meal on a cold night. Serve with some whole wheat bread and a salad for an easy weekday dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
218
Calories
15g
Protein
31g
Carbs
4g
Fat
9g
Fiber
6g
Sugar
228mg
Sodium
Saturated Fat 1 g · Cholesterol 8 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
collard greens, stems removed and chopped
3 cups · about 1/2 pound
no-salt added black-eyed peas
4 cups · or 2 cans -15 ounce each
vegetable oil
1 tablespoon · or cooking oil of choice
onion
1 medium · chopped
garlic powder
1/8 teaspoon
deli ham
1/4 pound · sliced
low-sodium broth
1 can · 14.5 ounce - chicken or vegetable
salt and pepper to taste
optional
apple cider vinegar
2 teaspoons
Instructions
- 1
Wash hands with soap and water.
- 2
Wash the collard greens.*
- 3
Drain and rinse the black-eyed peas.
- 4
Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
- 5
Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
- 6
Add collard greens and broth to the pot.
- 7
Cover and simmer for about 20 minutes until the collard greens are tender.
- 8
Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.
- 9
Taste, and add a small amount of salt and black pepper if desired.
- 10
Stir in vinegar just before serving.
- 11
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Source: USDA MyPlate Kitchen · Eating Smart, Being Active Colorado State University Extension
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