Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, black-eye pea and collard greens soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
This one pot dish of Black Eyed Peas and Collard Greens is easy and loaded with flavor. The soup contains black-eyed peas, collard greens, and plenty more vegetables that sit in this delicious soup. Savory, hearty, and healthy, this soup perfect to warm you up during this cold winter.
Black-Eye Pea and Collard Greens Soup is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Black-Eye Pea and Collard Greens Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Get 2 cup dried Black-Eye peas
- Take 2 tbsp extra virgin olive oil
- Prepare 1 large yellow onion, chopped
- Prepare 2 garlic cloves, finely chopped
- Make ready 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
- Make ready 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
- Take 4 carrots, chopped
- Make ready 1 ground black pepper to taste
- Prepare 1 cayenne pepper to taste
These crock pot black-eyed peas and collard greens. Black-Eyed Pea and Collard Greens Soup. A warming and satisfying soup that will leave you full, but not weighed down. This soup is full of all the good stuff that's perfect for New Year's Day: Black-eyed peas, collards, smoked sausage, vegetables and seasonings.
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
Add chopped collards and stir well to combine. 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. Bring to a boil, scraping up any browned bits. 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.
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