BLACK EYED PEAS ON COLLARD GREENS SOUP (NEW YEARS SOUP)
My black-eyed peas and collard green soup is so easy to make and takes an hour to cook up. Its full of traditional southern flavor and will hopefully bring you good luck and fortune for the upcoming year. It is naturally gluten free and can be made vegetarian by simply omitting the sausage.
Ingredients
- 1 tbsp Extra virgin olive oil
- 1 cup Onion diced
- 1 cup Celery diced
- 1 cup Carrot diced
- 3 clove Garlic
- 16 oz Andouille sausage diced
- 10 oz Black eyed peas fresh and washed
- 8 oz Collard greens chopped, stems removed
- 4 cup Broth chicken or vegetable
- 14 oz Diced tomatoes
- 2 med Potatoes diced
- Salt to taste
- Pepper to taste
- Red pepper flakes to taste
Instructions
- In a large soup pot on medium heat add olive oil and saute the onion, celery, and carrots for 3 minutes. Add andouille sausage and saute for 3 minutes more.
- Add the garlic, black eyed peas, collard greens, diced tomatoes and broth. Bring to a boil and then reduce heat to low. Cover the pot and simmer for 15-20 minutes.
- Add diced potatoes, cover and simmer for 25 minutes more.
- Taste the soup and add salt, pepper or red pepper flakes (if needed).
Notes
CAL 207 CARBS 23G FAT 5G PROTEIN 14G FIBER5G SUGAR 4G