This recipe was originally found at eatingwell.com.
Visit eatingwell.com to view the original recipe. Why can't I see the full recipe?
Collard Green & Black-Eyed Pea Soup
Source
Prep Time45 min |
Cook Time |
Total Time45 min |
Ingredients
| 1 | tablespoon | extra-virgin olive oil |
| 1 | large | onion diced |
| 1 | large | carrot sliced |
| 1 | stalk celery sliced | |
| 5 | cloves | garlic 4 sliced and 1 whole, divided |
| 1 | sprig | fresh thyme |
| 1⁄4 | teaspoon | crushed red pepper or to taste |
| 4 | cups | reduced-sodium chicken broth |
| 1 | 15-ounce can diced tomatoes | |
| 5 | cups | chopped collard greens or kale leaves about 1 bunch, tough stems removed |
| 1 | 15-ounce can black-eyed peas rinsed | |
| 6 1⁄2 | -inch-thick slices baguette preferably whole-grain, cut on the diagonal | |
| 6 | tablespoons | shredded Gruyère or Swiss cheese |
| 2 | slices | cooked bacon finely chopped |
Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.
Try it FREE for 14 days! No credit card required!
At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).
There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.
Comments & Personal Notes