Serves: About 4
Prep Time: 15-minutes; Cook Time: 30 mintues
Total Time: 45-minutes
Celebrate the New Year with good fortune & good flavor. This smokey twist on the traditional black-eyed pea dish paired with collard greens provides balance & long-lasting satiety, so you can feel prosperous all year long.
Recipe Tags: #Gluten-free, #Dairy-free, #Vegetarian, #Heart Healthy, #Low-sodium, #Carb-smart
Recipe Developed by: Shannon Costello, RDN, LDN
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 teaspoon sea salt, divided
- 6 large carrots, chopped
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon of dried rosemary (or 1 tablespoon fresh)
- 1 teaspoon dried sage (or 1 tablespoon fresh)
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- (Optional) Dash of red pepper flakes 2
- (15-oz) cans black-eyed peas, drained & rinsed (or 3 cups frozen black-eyed peas)
- 6-8 cups low-sodium vegetable broth (depending on how "soupy" you prefer)
- 4 cups chopped collard greens
- Shredded Parmesan cheese
- Drizzle of hot sauce
- Extra red pepper flakes
- Wash your hands thoroughly with soap & warm water.
- Heat large stock pot over medium heat. Once hot, add olive oil. Add onion and a few pinches of salt. Saute for 2-3 minutes until onion begins to soften and starts to turn translucent. Add carrots and a few more pinches of salt. Saute for another 3-4 minutes. Add garlic, remaining salt, smoked paprika, rosemary, sage, cumin, black pepper, and (optional) red pepper flakes. Stir and allow seasonings to toast for 30-60 seconds until fragrant.
- Add black-eyed peas and vegetable broth. Cover and bring liquid to a boil. Once boiling, reduce heat to low and allow soup to simmer for about 15 minutes, occasionally stirring. Taste test and add additional seasonings based on flavor preference.
- Add collard greens and stir to incorporate into the liquid. Cover and continue to simmer for an additional 5-7 minutes until greens are wilted.
- Remove soup from heat and allow to slightly cool before serving. Serve with optional garnishes and side of toasted bread, corn bread, crackers, or chips. Allow leftovers to cool completely before storing in an air-tight container in the refrigerator for up to 4-5 days or in the freezer for up to 2 months. Tip: If freezing, allow at least ¼-inch space from top of liquid to top of storage container as liquids will expand when frozen.