Recipe:

Black-Eyed Pea and Collard Greens 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. If you prefer your soup to have a thicker consistency, mash some of the cooked peas against the side of the pot, then stir them back into the broth before adding the collard greens and carrots.

Ingredients

2 cups dried black-eyed peas
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
1/2 pound cooked Black Forest ham or smoked turkey breast, cut into small cubes (optional)
2 stalks celery, chopped
6 cups low-sodium chicken broth
1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
4 carrots, chopped
Sea salt and black pepper to taste
Cayenne pepper to taste

Method

Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.

Heat oil over medium heat in a large pot. Add onion, garlic, ham and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any foam on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve.

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, Dairy Free, High Fiber

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