Collard Green Black Eyed Pea Soup Recipes

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COLLARD GREEN & BLACK-EYED PEA SOUP



Collard Green & Black-Eyed Pea Soup image

This looks like a great soup for those cold winter days that will soon be here. I found this recipe on AOL.

Provided by CJAY8248

Categories     < 60 Mins

Time 45m

Yield 1 potful soup, 4 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
5 garlic cloves (4 sliced and 1 whole)
1 sprig fresh thyme
1/4 teaspoon crushed red pepper flakes (to taste)
4 cups reduced-sodium chicken broth
1 (15 ounce) can diced tomatoes
5 cups chopped collard greens (about 1 bunch) or 5 cups kale leaves, tough stems removed (about 1 bunch)
1 (15 ounce) can black-eyed peas, rinsed
6 1/2 inch-thick slices baguette, preferably whole-grain, cut on the diagonal
6 tablespoons shredded gruyere or 6 tablespoons swiss cheese
2 slices cooked bacon, finely chopped

Steps:

  • Heat oil in a dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5-10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
  • Position rack in upper third of oven; preheat broiler.
  • Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic). Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

Nutrition Facts : Calories 2352.1, Fat 33.5, SaturatedFat 8.4, Cholesterol 15.3, Sodium 5295.6, Carbohydrate 425.5, Fiber 35, Sugar 9.7, Protein 85.8

COLLARD GREEN AND BLACK-EYED PEA SOUP



Collard Green and Black-Eyed Pea Soup image

A Southern traditional dish served on New Year's Day, greens for prosperity and black-eyed peas for luck created for Oprah Winfrey by Art Smith

Provided by Ugly Yellow

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 -2 lb chicken wings (10 pieces)
4 cups chicken stock
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups canned stewed tomatoes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and pepper
4 potatoes, peeled and cubed
2 cans black-eyed peas
3 sausages, cut into bite size (your preference)
2 pieces bacon, chopped
6 cups collard greens, chopped
hot sauce

Steps:

  • Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
  • Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
  • Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
  • Remove chicken wings and allow to cool.
  • Separate chicken meat from bones and return meat to soup.
  • Season with hot sauce (optional) Serve with cornbread.

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