Collard Green & Black-Eyed Pea Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This looks like a great soup for those cold winter days that will soon be here. I found this recipe on AOL. Ingredients:
1 tablespoon extra virgin olive oil |
1 large onion, diced |
1 large carrot, sliced |
1 stalk celery, sliced |
5 garlic cloves (4 sliced and 1 whole) |
1 sprig fresh thyme |
1/4 teaspoon crushed red pepper flakes (to taste) |
4 cups reduced-sodium chicken broth |
1 (15 ounce) can diced tomatoes |
5 cups chopped collard greens (about 1 bunch) or 5 cups kale leaves, tough stems removed (about 1 bunch) |
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 6 tablespoons 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 browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5-10 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.
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