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Happy New Year! If you have leftover collards and black eye peas, from today, here’s a fantastic recipe. You won’t be disappointed!
📷 Nichole Nelson Black eyed pea and collard soup
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
1 cup peeled and sliced carrots
1/2 cup sliced celery (sometimes I leave out the celery and carrots)
1 tablespoon fresh minced garlic
1 (14-ounce) package smoked sausage, sliced
4 cups chicken broth
1 (28-ounce) can diced tomatoes
3 cups cooked (leftover) collard greens or 6 cups tightly packed fresh, chopped collard greens, tough stems removed
2 cups leftover black eye peas or 1 (15.5-ounce) can black-eyed peas, drained and rinsed
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)Instructions In a dutch oven or large soup pot, heat oil over medium heat. Add sausage slices, onions, carrots and celery and cook for approximately 7-8 minutes or until vegetables are tender, stirring frequently.
Add garlic and stir to combine. Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil.
Add chopped collards and stir well to combine. Reduce heat to maintain a gentle simmer, cover and simmer for 15-20 minutes or until collard greens are tender, or reduce cooking time to 7-9 minutes for leftover collards.
Stir in rinsed black-eyes peas, season with salt and pepper and cook for an additional 5 minutes. Photo credit to Nichole Nelson. I passed this recipe along to her and it’s one of her favorites too!
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