Black-Eye Pea and Collard Greens Soup
Black-Eye Pea and Collard Greens Soup

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, black-eye pea and collard greens soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Black-Eye Pea and Collard Greens Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Black-Eye Pea and Collard Greens Soup is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook black-eye pea and collard greens soup using 11 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Black-Eye Pea and Collard Greens Soup:
  1. Take 2 cup dried Black-Eye peas
  2. Make ready 2 tbsp extra virgin olive oil
  3. Prepare 1 large yellow onion, chopped
  4. Take 2 garlic cloves, finely chopped
  5. Prepare 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
  6. Make ready 2 stalks celery, chopped
  7. Get 6 cup low-sodium chicken broth
  8. Get 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
  9. Take 4 carrots, chopped
  10. Get 1 ground black pepper to taste
  11. Take 1 cayenne pepper to taste
Steps to make Black-Eye Pea and Collard Greens Soup:
  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

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