Collard Green & Black-Eyed Pea Soup
From: EatingWellAntioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. There's no need for loads of ham or salt pork--just a small amount of bacon gives it a wonderful smoky flavor. You can skip the bacon and substitute vegetable broth for chicken broth for a great vegetarian dish.
Servings: 6 servings, about 1 1/3 cups each
Prep: 45 mins
Total: 45 mins
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Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
5 cloves garlic, (4 sliced and 1 whole), divided
1 sprig fresh thyme
1/4 teaspoon crushed red pepper , or to taste
4 cups reduced-sodium chicken 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
6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
6 tablespoons shredded Gruyere or Swiss cheese
2 slices cooked bacon , finely chopped
Directions
1. 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.
2. Position rack in upper third of oven; preheat broiler.
3. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.
Nutrition Facts
Calories 192, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 13 mg, Sodium 518 mg, Carbohydrate 23 g, Fiber 5 g, Protein 12 g, Potassium 253 mg. Daily Values: Vitamin A 50%, Vitamin C 25%. Exchanges: Starch 1, Vegetable 1, Medium-Fat Meat 0.5, Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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