Wanted something a little different from the norm and found this recipe. This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables. Enjoy on New Year’s Day, or any day, for a satisfying, warming meal. I didn’t add the smoked meat and it was still yummy. Hubby and our sweet girl loved it.
Black-eyed Pea and collard green soup
- 2 cups dried black-eyed peas
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 pound cooked smoked turkey breast, cut into small cubes (optional)
- 2 stalks celery, chopped
- 6 cups low-sodium chicken broth
- 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
- 4 carrots, chopped
- 1/4 teaspoon sea salt
- Ground black pepper to taste
- Cayenne pepper to taste
- Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.
- Heat oil over medium heat in a large pot. Add onion, garlic, ham 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 foam 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.