Black-Eyed Pea and Collard Greens Soup
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Ingredients
- 3 cups collard greens, stems removed and chopped (about 1/2 pound)
- 2 cans (15 ounce each) black-eyed peas, low-sodium (or 4 cups)
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 1 medium onion, chopped
- 1/8 teaspoon garlic powder
- 1/4 pound deli ham, sliced
- 1 can (14.5 ounce) low-sodium broth (chicken or vegetable)
- salt and pepper to taste (optional)
- 2 teaspoons apple cider vinegar
Instructions
- Wash hands with soap and water.
- Wash the collard greens.*
- Drain and rinse the black-eyed peas.
- Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
- Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
- Add collard greens and broth to the pot.
- Cover and simmer for about 20 minutes until the collard greens are tender.
- Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.
- Taste, and add a small amount of salt and black pepper if desired.
- Stir in vinegar just before serving.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Nutrition
| Calories | 194 |
|---|---|
| Protein | 8 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 8 mg |
| Sodium | 572 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 8 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eating Smart, Being Active Colorado State University Extension