Directions:
- Heat olive oil in a soup pot over medium heat; cook and stir garlic until it begins to brown, about 3 minutes. Add onion and carrots. Cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Cook and stir collard greens into onion mixture until wilted, about 5 minutes.
- Pour vegetable broth and black-eyed peas into vegetables, bring to a boil, and reduce heat to low. Cover and simmer soup until vegetables are softened, 20 to 25 minutes.
- While soup is simmering, mix quinoa and water in a saucepan, bring to a boil, and reduce heat to low. Cover and simmer until the water has absorbed into the quinoa, about 10 minutes. Stir cooked quinoa into soup and simmer until collard greens are tender, about 10 more minutes. Stir cider vinegar into soup to taste and season with salt and black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.93 Kcal (598 kJ) | ||
| Calories from fat | 46.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 8% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 61.01mg | 3% | |
| Potassium | 262.69mg | 6% | |
| Total Carbs | 19.54g | 7% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.2mg | 6% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.28 Kcal (395 kJ) | ||
| Calories from fat | 30.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 8% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 40.24mg | 3% | |
| Potassium | 173.28mg | 6% | |
| Total Carbs | 12.89g | 7% | |
| Sugars | 1.57g | 10% | |
| Dietary Fiber | 1.88g | 11% | |
| Protein | 2.43g | 7% | |
| Vitamin C | 2.4mg | 6% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.8mg | 6% | |
| Calcium | 22.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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