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The ingredients needed to cook Black-Eye Pea and Collard Greens Soup:
- Provide 2 cup dried Black-Eye peas
- Take 2 tbsp extra virgin olive oil
- Prepare 1 large yellow onion, chopped
- Use 2 garlic cloves, finely chopped
- Take 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
- Prepare 2 stalks celery, chopped
- Get 6 cup low-sodium chicken broth
- Use 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
- Take 4 carrots, chopped
- You need 1 ground black pepper to taste
- You need 1 cayenne pepper to taste
Instructions 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
Season with hot sauce (optional) Serve with cornbread. Black-Eyed Pea and Collard Greens Soup. Place half of the black-eyed peas in a small bowl, and mash with a fork. 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.
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