Recipe By Sara Boyd Smith
Rating
Published Mar 10th
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 4 servings Calories 231.9

Black-eyed peas for luck, and collard greens for money – this New Year’s soup is healthy, tasty, and bound to bring a great year!

Recipe Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 small onion, chopped
  • 2 carrots, peeled and sliced
  • 3 leaves collard greens, coarsely chopped
  • 1 (14.5 ounce) can vegetable broth
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • ½ cup quinoa
  • 1 cup water
  • 1 tablespoon cider vinegar, or to taste
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Heat olive oil in a soup pot over medium heat; cook and stir garlic until it begins to brown, about 3 minutes. Add onion and carrots. Cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Cook and stir collard greens into onion mixture until wilted, about 5 minutes.
  2. 2 Pour vegetable broth and black-eyed peas into vegetables, bring to a boil, and reduce heat to low. Cover and simmer soup until vegetables are softened, 20 to 25 minutes.
  3. 3 While soup is simmering, mix quinoa and water in a saucepan, bring to a boil, and reduce heat to low. Cover and simmer until the water has absorbed into the quinoa, about 10 minutes. Stir cooked quinoa into soup and simmer until collard greens are tender, about 10 more minutes. Stir cider vinegar into soup to taste and season with salt and black pepper.

Nutrition Facts

  • Calories 231.9
  • Carbohydrate 36.6 g
  • Fat 5.6 g
  • Fiber 7.9 g
  • Protein 9.5 g
  • Saturated Fat 0.7 g
  • Sodium 556.2 mg
  • Sugar 3.7 g

Reviews

  1. I enjoyed this recipe. I was looking for something different for New Years back-eyed peas. Usually I do the Texas caviar thing. Mine didn t turn out like soup more like a side dish (broth was soaked up with the quinoa) but it was tasty
  2. This is our new favorite soup recipe! We took the advice of others and used a few slices of bacon and chicken broth. I was a skeptic about the flavors but it's a really delicious soup. We've made it twice since New Year's Day!
  3. Really good! However I did modify a little. I diced and cooked 3 bacon strips with the garlic onion and carrots until bacon was lightly browned then put into soup. I used chicken broth (32 oz.) as the base and doubled the amount of collards. I served soup with freashly sliced bread that I buttered - Read more ...
  4. This was a great soup. I added 6 strips of center cut bacon and doubled the carrots and collard greens. My husband and I loved it.
  5. Delicious easy and healthy. I doubled the recipe started with 4 slices of chopped bacon added a bay leaf parsley and red pepper flakes for more flavor and skipped the quinoa. Happy New Year!
  6. A pleasure to make. Easy and delicious.
  7. What a great recipe....really flavorful and filling. My husband loved it. I did make it with a little more collard greens than it calls for and a bit extra garlic.
  8. Easy to make delicious and filling. I used half a can of collard greens instead of the fresh leaves and added with the other cans of food. Even my - I don't eat a meal without meat fiance enjoyed this soup. I will add 1/2 - 1 can more broth next year though.
  9. Both my husband and I liked it! Good way to start off the new year!
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