Black-Eyed Pea and Collard Green Soup
Saturday afternoon Steven and some of our good friends went snowboarding. Afterwards several people were coming over for dinner, dinner wasn’t served until like 9pm, but hey, it was still dinner right? I figured that some hearty dishes would be suitable after a day out on the slopes. So I made some soup, chicken, roasted root vegetables, and a waldorf salad. I think everything turned out pretty well.The soup was hearty and comforting, and actually really easy to make.
Black-Eyed Pea and Collard Green Soup
1 Tablespoon olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
5-6 cloves garlic, minced
1/4 teaspoon thyme
1/4 teaspoon crushed red pepper
4 cups vegetable broth
15oz can diced tomatoes
5 cups collard greens (kale will work too)
15oz can black-eyed peas
Heat oil in pan (I think a dutch oven is perfect for this)over medium heat, add onion, carrots, and celery, and cook until tender, about 5-7 min. Add garlic, thyme, and red pepper. Cook for about 1 minute. Increase heat to high and add broth, tomatoes, and their juice. Bring to a boil, stir frequently, scraping any browned bits from the bottom of the pan. Lower heat and stir in collard greens, cook for about 5-10 minutes until greens are softened. Add black-eyed peas. It’s ready to serve!
A nice crusty bread would go great with this hearty soup!
Posted: Monday, January 11th, 2010 @ 12:29 pm
Categories: Recipes.
Tags: recipe, soup, vegan.
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