Collard Green & Black-Eyed Pea Soup

Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. There's no need for loads of ham or salt pork-just a small amount of bacon gives it a wonderful smoky flavor. You can skip the bacon and substitute vegetable broth for chicken broth for a great vegetarian dish.

Carolyn Malcoun

Used by permission. (c) Eating Well, Inc.

Collard Green & Black-Eyed Pea Soup

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    Ingredients

    1 tablespoon extra-virgin olive oil 1 15-ounce can diced tomatoes
    1 large onion, diced 5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
    1 large carrot, sliced 1 15-ounce can black-eyed peas, rinsed
    1 stalk celery, sliced 6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
    5 cloves garlic, (4 sliced and 1 whole), divided 6 tablespoons shredded Gruyre or Swiss cheese
    1/4 teaspoon crushed red pepper, or to taste 2 slices cooked bacon, finely chopped
    4 cups reduced-sodium chicken broth

    directions

    Prep: 45 min Total: 45 min
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    • 1

      Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.

    • 2

      Position rack in upper third of oven; preheat broiler.

    • 3

      Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

    nutritional information

    Calories:
    190
    Fiber:
    5 g
    Fat:
    6 g
    Saturated Fat:
    2 g
    Carbohydrates:
    24 g
    Protein:
    11 g
    Sodium:
    800 mg
    Monounsaturated Fat:
    3 g
    Exchanges:
    1 starch, 1 vegetable, 1/2 medium-fat meat, 1/2 fat
    Cholesterol:
    10 g
    Carbohydrate Servings:
    1 1/2
    Potassium:
    392 mg
    Nutrition Bonus:
    Vitamin A (50% daily value), Vitamin C (25% dv), Fiber (16% dv).
    Added Sugars:
    0 g
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