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Ingredients

How to make it

  • Bring the water and peas to a boil in large soup pot.
  • Meanwhile, wash the collards thoroughly.
  • Discard thick stems and discolored leaves.
  • Chop the remaining stems and leaves into 1-inch strips.
  • Add the collards, onions, celery, garlic, 1/2 tsp thyme, and cayenne.
  • Bring to a boil, reduce heat, and simmer, covered, until the peas are tender, about 45-55 minutes.
  • Stir in salt or miso to taste, reserved thyme, and liquid smoke flavoring and cook for about 15 minutes more.
  • Serve!

Reviews & Comments 6

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  • whatelse60 6 years ago
    i'll be trying this..i was raised on collards and black eyed peas, but never in a soup..can't wait...thanks...
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    " It was excellent "
    trigger ate it and said...
    Pink I love that you give this dish a smoky flavor without using bacon. This is a classic thank you.

    Michael
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    " It was excellent "
    noir ate it and said...
    Love it!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Yeah baby.
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  • busmamawilliams 6 years ago
    This sounds really good! I love anything with a little Cajun twist to it & this sure has! Going to try it on my day off.
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    " It was excellent "
    henrie ate it and said...
    Sounds similar to my pot licker soup and that's wonderful, this rates a 5 in my book. Great post.
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