Print Friendly Logo
X

Want to share this page with your friends?





Dinner Tonight: January 1, 2019 Black Eyed Pea and Collard Greens Soup

Black Eyed Pea and Collard Greens Soup

Fun

Play Charades! Act out movie or book titles without words and see who can guess correctly.

Conversation

What is one thing you'd like to learn to do this year?

This recipe comes from the Eating Smart, Being Active initiative at Colorado State University.

Ingredients

Serves 6

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • ⅛ teaspoon garlic powder
  • 4 ounces deli ham, diced
  • ½ pound collard greens, stems removed and chopped*
  • 1 (14.5 ounce) can broth (chicken or vegetable)
  • 2 (15 ounce) cans black-eyed peas, drained and rinsed
  • ½ to 1 cup water
  • 2 teaspoons apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Wash the collard greens.
  2. Drain and rinse the black-eyed peas.
  3. Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
  4. Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
  5. Add collard greens and broth to the pot.
  6. Cover and simmer for about 20 minutes until the collard greens are tender.
  7. Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup.
  8. Add ½ cup of water.  If thinner soup is desired, add another ½ cup of water. Simmer for another 5 minutes.
  9. Stir in vinegar just before serving.
  10.   Taste, and add a small amount of salt and black pepper if desired.
  11. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Related Recipes

green salad vinaigretteLemon cornmeal cookiesChai spiced hot cocoa
Get Dinner Tonight Delivered Daily Get Dinner Tonight Delivered Daily

Share