Vegetarian

Collard Green and Black-Eyed Pea Soup is for Soup.

Collard Green and Black-Eyed Pea Soup takes 15 minutes to prepare.

Collard Green and Black-Eyed Pea Soup takes 30 minutes to cook.

Collard Green and Black-Eyed Pea Soup makes 4 servings.

The ingredients for Collard Green and Black-Eyed Pea Soup are:

1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
4 cloves garlic, sliced
1 sprig fresh thyme
1/4 teaspoon crushed red pepper, or to taste
4 cups reduced-sodium vegetable broth
1 15-ounce can diced tomatoes
5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
1 15-ounce can black-eyed peas, rinsed

Here is how you make Collard Green and Black-Eyed Pea Soup:

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.4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user HLKLJGK.

The nutritional information for Collard Green and Black-Eyed Pea Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 179.2

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 367.5 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 8.5 g
• Protein: 5.1 g

The dietary needs meet for Collard Green and Black-Eyed Pea Soup is Vegan