Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, black-eye pea and collard greens soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and lean turkey bacon. Enjoy on New Year's Day, or If you prefer a thicker soup, mash some of the cooked peas against the side of the pot, then stir them back into the broth before adding the collard. This one pot dish of Black Eyed Peas and Collard Greens is easy and loaded with flavor.
Black-Eye Pea and Collard Greens Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Black-Eye Pea and Collard Greens Soup is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. 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:
- Take 2 cup dried Black-Eye peas
- Prepare 2 tbsp extra virgin olive oil
- Get 1 large yellow onion, chopped
- Make ready 2 garlic cloves, finely chopped
- Make ready 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
- Get 2 stalks celery, chopped
- Get 6 cup low-sodium chicken broth
- Make ready 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
- Make ready 4 carrots, chopped
- Prepare 1 ground black pepper to taste
- Get 1 cayenne pepper to taste
These crock pot black-eyed peas and collard greens. Black-Eyed Pea and Collard Greens Soup. Our standard fare always includes Collard Greens in some form, whether it be a big pot of southern collards, or Collard Greens au Gratin, black-eyed peas, and pork of some kind. Ready to Cook Soup in a FLASH??
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
Set your Instant Pot to saute and cut pieces of bacon into pot and start frying them. The texture of black eyed peas and the addition of collard greens give this soup a memorable taste you'll want to make throughout the winter months. Bring to a boil, scraping up any browned bits. Stir in collard greens, reduce to a simmer and cook, stirring occasionally, until the greens are tender. The soup contains black-eyed peas, collard greens, and plenty more vegetables that sit in this delicious soup.
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