Collards and Black-eyed Pea Soup
From pink 17 years ago
- 75 minutes to make
- Serves 6
Delicious served with authentic Louisiana hot sauce! A meal with some nice bread! Try it, you'll like it! *smile*
Ingredients
- 6 cups water -- or vegetable stock shopping list
- 2 cups black eyed peas -- picked over and rinsed shopping list
- 1 bunch collard greens -- (about 1 pound) shopping list
- 2 large onions -- peeled and chopped shopping list
- 2 ribs celery -- finely chopped shopping list
- 4 cloves garlic -- peeled and minced shopping list
- 1 1/2 teaspoons dried thyme -- (divided) shopping list
- 1 pinch cayenne -- or crushed red pepper flakes shopping list
- salt -- or miso to taste shopping list
- 1 teaspoon liquid smoke flavoring shopping list
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!
People Who Like This Dish 9
- harmony928 Nowhere, Us
- busterbuck Nowhere, Us
- jenniferbyrdez Kenner, LA
- choclytcandy Dallas, Dallas
- waterlily Joplin, MO
- trigger MA
- noir Boston, MA
- henrie Savannah, GA
- pink USA
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The Rating
Reviewed by 4 people-
Pink I love that you give this dish a smoky flavor without using bacon. This is a classic thank you.
Michael
trigger
in loved it
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Love it!
noir
in Boston loved it
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Yeah baby.
jenniferbyrdez
in kenner loved it
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