BLACK-EYED PEA SOUP
It’s Never Too Late for Good Luck!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable or chicken broth
- 3 cups cooked black-eyed peas (or two 15-oz cans, rinsed and drained)
- 1 can (14.5 oz) diced tomatoes
- 1 cup chopped collard greens or kale
- Salt and pepper to taste
- Optional toppings: chopped parsley, a splash of hot sauce, or crumbled cornbread
Directions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Stir in smoked paprika, thyme, and the bay leaf, letting the spices bloom for 1-2 minutes.
- Pour in the broth, black-eyed peas, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
- Stir in the collard greens or kale and cook for another 10 minutes, or until the greens are tender.
- Remove the bay leaf and season the soup with salt and pepper as needed.
- Ladle into bowls, garnish with your choice of toppings, and enjoy a hearty bowl of good fortune!