Collards And Black-eyed Pea Soup |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Delicious served with authentic Louisiana hot sauce! A meal with some nice bread! Try it, you'll like it! *smile* Ingredients:
6 cups water -- or vegetable stock |
2 cups black eyed peas -- picked over and rinsed |
1 bunch collard greens -- (about 1 pound) |
2 large onions -- peeled and chopped |
2 ribs celery -- finely chopped |
4 cloves garlic -- peeled and minced |
1 1/2 teaspoons dried thyme -- (divided) |
1 pinch cayenne -- or crushed red pepper flakes |
salt -- or miso to taste |
1 teaspoon liquid smoke flavoring |
Directions:
1. Bring the water and peas to a boil in large soup pot.
2. Meanwhile, wash the collards thoroughly.
3. Discard thick stems and discolored leaves.
4. Chop the remaining stems and leaves into 1-inch strips.
5. Add the collards, onions, celery, garlic, 1/2 tsp thyme, and cayenne.
6. Bring to a boil, reduce heat, and simmer, covered, until the peas are tender, about 45-55 minutes.
7. Stir in salt or miso to taste, reserved thyme, and liquid smoke flavoring and cook for about 15 minutes more.
8. Serve!
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