Hello, I’m Joana. Today, I’m gonna show you how to prepare black-eye pea and collard greens soup recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look 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 favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Black-Eye Pea and Collard Greens Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook black-eye pea and collard greens soup using 11 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Black-Eye Pea and Collard Greens Soup:
- Make ready 2 cup dried Black-Eye peas
- Make ready 2 tbsp extra virolive oil
- Take 1 large yellow onion, chopped
- Take 2 garlic cloves, finely chopped
- Get 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
- Make ready 2 stalks celery, chopped
- Prepare 6 cup low-sodium chicken broth
- Prepare 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
- Prepare 4 carrots, chopped
- Get 1 ground black pepper to taste
- Prepare 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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