Soup Recipes » Bean Soup » Black Eyed Pea and Collard Green Soup

Black Eyed Pea and Collard Green Soup

Sautéed chopped onion, minced garlic, crushed red pepper, cumin, and chili powder are tossed with collard greens over medium heat. Diced vine-ripened tomatoes, chicken stock, black-eyed peas, and Tabasco are stirred in and soup is simmered to meld flavors and softened black-eyed peas. Individual servings are seasoned with salt and pepper.

Ingredients -

2 tablespoons Olive Oil
1 Onion, chopped
4 Garlic Cloves, minced
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Cumin
1 teaspoon Chili Powder
1 Bunch Collard Greens, stems removed and leaves roughly chopped
2 Large Vine-Ripened Tomatoes, diced
2-1/2 cups Chicken Stock (or more for a thinner soup)
3-1/2 cups Cooked Black-Eyed Peas
10 dashes Tabasco
Salt and Pepper to taste

Preparation:

1. In a large pot over medium heat, heat the oil to hot.

2. Add the onion and sauté until it becomes translucent.

3. Add the next 4 ingredients and cook for 1 additional minute.

4. Add the collard greens to the pot and toss well to coat.

5. Cook for 5 minutes or until tender.

6. Add the remaining ingredients and simmer for 30 minutes, covered.

7. Adjust the salt and pepper, as desired.

Soup Making Tips -
Cutting an Onion

	When cutting an onion, make sure that you always use a very sharp knife. Working with a dull knife is not only dangerous, it can slip while you are cutting and can mash the onion instead of slicing right through. Use a straight edge rather than a serrated blade.

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