This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and lean turkey bacon. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. If you prefer a thicker soup, 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.
- 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 turkey bacon, chopped
- 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
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Hot sauce to taste
Place peas in a large bowl and cover by a few inches with water. Cover the bowl and let sit at room temperature for 8 hours or overnight; drain and rinse well.
Heat oil in a large pot over medium heat. Add onion, garlic, bacon and celery and cook, stirring occasionally, until onion is translucent, 5 to 8 minutes. Add peas and broth and bring to a boil, skimming off 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 hot sauce and serve.
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