Hi, I’m Laura. Today, we’re going to make black-eye pea and collard greens soup recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Black-Eye Pea and Collard Greens Soup Recipe
Black-Eye Pea and Collard Greens Soup is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Black-Eye Pea and Collard Greens Soup is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook black-eye pea and collard greens soup using 11 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Black-Eye Pea and Collard Greens Soup:
- Get 2 cup dried Black-Eye peas
- Prepare 2 tbsp extra virgin olive oil
- Take 1 large yellow onion, chopped
- Make ready 2 garlic cloves, finely chopped
- Get 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
- Take 2 stalks celery, chopped
- Take 6 cup low-sodium chicken broth
- Get 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
- Take 4 carrots, chopped
- Make ready 1 ground black pepper to taste
- Make ready 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
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