Black-Eye Pea and Collard Greens Soup
Black-Eye Pea and Collard Greens Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, black-eye pea and collard greens soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Black-Eye Pea and Collard Greens Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Black-Eye Pea and Collard Greens Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have black-eye pea and collard greens soup using 11 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Black-Eye Pea and Collard Greens Soup:
  1. Get 2 cup dried Black-Eye peas
  2. Make ready 2 tbsp extra virgin olive oil
  3. Make ready 1 large yellow onion, chopped
  4. Take 2 garlic cloves, finely chopped
  5. Prepare 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
  6. Get 2 stalks celery, chopped
  7. Make ready 6 cup low-sodium chicken broth
  8. Get 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
  9. Get 4 carrots, chopped
  10. Take 1 ground black pepper to taste
  11. Prepare 1 cayenne pepper to taste
Steps to make Black-Eye Pea and Collard Greens Soup:
  1. 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)
  2. 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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