02
December
2011
|
02:45 PM
America/New_York

Black-Eyed Pea Soup

  • 2 Tbsp extra-virgin olive oil
  • 1 .5 large onions, diced
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 8 cloves garlic, sliced
  • .5 tsp thyme leaves
  • .25 tsp crushed red pepper, or to taste
  • 8 cups chicken broth
  • 1 15-ounce can diced tomatoes
  • 1 10-ounce can Ro*tel® Original Diced Tomatoes and Green Chiles
  • 6 cups chopped collard greens, tough stems removed
  • 4 cups cooked black-eyes peas (or 2 15-ounce cans)

Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and Ro*tel (with all juice). Bring to a boil. Stir in collard greens, reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 10 to 15 minutes. Stir in black-eyed peas; remove from heat and cover. Good served with thin cornbread. Would be good with ham added, if you prefer a soup with meat.