Spicy Collards and Black-eyed Pea Soup

Name: Spicy Collards and Black-eyed Pea Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 473 milliliters dried black-eyed peas, picked over and rinsed; 0 teaspoons black pepper; 454 grams tomatoes (fire-roasted preferred); 0 teaspoons cayenne (to taste); 2 ribs celery, diced; 1 teaspoons chipotle pepper — (to taste); 454 grams collard greens, tough stems removed and greens chopped; 2 teaspoons dried thyme (divided); 3 cloves garlic, minced; 237 milliliters diced green bell pepper; 1 Tbsp hot sauce; 2 onions, diced; 1 teaspoon oregano (divided); 1 teaspoons smoked Spanish paprika; 1 teaspoon salt (to taste); 1 Tbsp double strength tomato paste (or 2 tbsp. regular); 473 milliliters water (or vegetable broth)

You can never have too many soup recipes, so give Spicy Collards and Black-eyed Pea Soup a try. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 144 calories, 9g of protein, and 1g of fat. This recipe serves 6. It is a good option if you're following a gluten free and vegan diet. fatfreevegan.com. Head to the store and pick up collard greens, onions, celery, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat it and add the onions. Sauté for about 5 minutes, until they begin to brown.

Ingredients you will need

Onion

Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.

Ingredients you will need

Green Pepper

Celery

Garlic

Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano. Cooking: If using a pressure cooker, seal the cooker and cook for 10 minutes after it reaches high pressure; use a quick-release method to bring down the pressure. If cooking in a regular pot, cook until peas are tender, about 45-55 minutes. Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop.

Ingredients you will need

Oregano

Thyme

Water

Peas

Equipment you will use

Pressure Cooker

Serve with brown rice with additional hot sauce. (

Ingredients you will need

Brown Rice

Hot Sauce

Garnishing with fresh oregano is optional.)

Ingredients you will need

Fresh Oregano

Equipment

Pressure Cooker

Ingredients

Servings:

473milliliters

dried black-eyed peas, picked over and rinsed 0teaspoons

black pepper 454grams

tomatoes (fire-roasted preferred)0teaspoons

cayenne (to taste)2ribs

celery, diced 1teaspoons

chipotle pepper — (to taste)454grams

collard greens, tough stems removed and greens chopped 2teaspoons

dried thyme (divided)3cloves

garlic, minced 237milliliters

diced green bell pepper 1Tbsp

hot sauce 2

onions, diced 1teaspoon

oregano (divided)1teaspoons

smoked Spanish paprika 1teaspoon

salt (to taste)1Tbsp

double strength tomato paste (or 2 tbsp. regular)473milliliters

water (or vegetable broth)

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Chateau Ste. Michelle Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.