Description
A delightful dish that combines the earthiness of black-eyed peas with the rich texture of collard greens, seasoned with smoked paprika and fresh herbs, making it a comforting meal.
Ingredients
Scale
- 2 cups black-eyed peas (canned or dried)
- 2 cups collard greens (fresh or frozen)
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups vegetable broth
- 2 medium tomatoes, chopped (fresh or canned)
Instructions
- In a large pot, heat a little oil over medium heat.
- Add the chopped onions, garlic, celery, and carrots. Sauté until they soften, about 5 minutes.
- Stir in the black-eyed peas, collard greens, and vegetable broth.
- Incorporate thyme, oregano, basil, smoked paprika, red pepper flakes, garlic powder, and onion powder. Mix well.
- Bring to a boil, then reduce the heat. Let it simmer for 30-40 minutes until the peas are soft.
- In the final moments of cooking, gently stir in the chopped tomatoes.
- Taste and adjust the seasoning as necessary, then serve hot.
Notes
For additional flavor, add a splash of lemon juice before serving. If using dried black-eyed peas, soak them overnight to shorten the cooking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg