Black-Eye Pea and Collard Greens Soup

Name: Black-Eye Pea and Collard Greens Soup
Cuisine: American
Ingredients: 2 cup dried Black-Eye peas; 2 tbsp extra virgin olive oil; 1 large yellow onion, chopped; 2 garlic cloves, finely chopped; 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional); 2 stalks celery, chopped; 6 cup low-sodium chicken broth; 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced; 4 carrots, chopped; 1 ground black pepper to taste; 1 cayenne pepper to taste

brett.edwards.58555 @cook_3141572

Moreno Valley, California

I found this on the Internet

brett.edwards.58555 @cook_3141572

Moreno Valley, California

I found this on the Internet

Saved

Ingredients

2 cupdried Black-Eye peas
2 tbspextra virgin olive oil
1large yellow onion, chopped
2garlic cloves, finely chopped
1/2 lbcooked chicken breast or smoked turkey, cut into small cubes (optional)
2 stalkscelery, chopped
6 cuplow-sodium chicken broth
1 bunchcollard greens, tough stems and ribs removed, leaves thinly sliced
4carrots, chopped
1ground black pepper to taste
1cayenne pepper to taste

Saved

Steps

1

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)
2

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