Recipe:

Black-Eyed Pea and Collard Green Soup

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Serves 6

This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and smoky ham. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. Serve with thick slices of toasted crusty bread. When reheating the soup, add additional broth if needed to obtain desired consistency.

Ingredients

2 cups dried black-eyed peas
1/4 cup extra virgin olive oil
1 large onion, chopped
2 cloves minced fresh garlic
1/2 pound slab cooked all-natural Black Forest ham or smoked turkey breast, diced
2 stalks celery, chopped
6 cups gluten-free chicken broth
Sea salt and black pepper
Cayenne pepper, to taste
4 cups packed thinly sliced collard greens, leaves only, stems discarded
4 medium carrots, chopped

Method

Soak black-eyed peas in water for 6 to 8 hours or overnight. Drain and rinse. Heat olive oil over medium heat in a large soup pot. Add onion, garlic, ham and celery. Cook 5 to 8 minutes, stirring frequently, until onion is translucent. Add drained peas, broth, salt, pepper and cayenne. Simmer, partially covered, for 45 minutes or until peas are tender. For a thicker consistency, smash some of the cooked peas against the side of the pan and blend them into the broth. Add greens and carrots. Simmer for 15 to 20 minutes, until collard greens are tender. Taste and adjust seasonings.

Nutrition

Per serving (18oz/532g-wt.): 310 calories (150 from fat), 16g total fat, 3.5g saturated fat, 17g protein, 27g total carbohydrate (8g dietary fiber, 6g sugar), 20mg cholesterol, 760mg sodium

Tags: American, Wheat Free, High Fiber, Gluten Free, Dairy Free

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