
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.
栄養成分(1食あたり)
1食あたりの値 · 1食分の量: 1 cup
218
カロリー
15g
タンパク質
31g
炭水化物
4g
脂質
9g
食物繊維
6g
糖類
228mg
ナトリウム
飽和脂肪酸 1 g · コレステロール 8 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
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
作り方
- 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.
出典: USDA MyPlate Kitchen · Eating Smart, Being Active Colorado State University Extension
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