Black-Eyed Pea and Collard Greens Soup
昼食普通

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.

40 min6 人前

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. 1

    Wash hands with soap and water.

  2. 2

    Wash the collard greens.*

  3. 3

    Drain and rinse the black-eyed peas.

  4. 4

    Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.

  5. 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. 6

    Add collard greens and broth to the pot.

  7. 7

    Cover and simmer for about 20 minutes until the collard greens are tender.

  8. 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. 9

    Taste, and add a small amount of salt and black pepper if desired.

  10. 10

    Stir in vinegar just before serving.

  11. 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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