Step-by-Step Guide to Prepare Super Quick Homemade Black-Eye Pea and Collard Greens Soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, black-eye pea and collard greens soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Black-Eye Pea and Collard Greens Soup is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Black-Eye Pea and Collard Greens Soup is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook black-eye pea and collard greens soup using 11 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Black-Eye Pea and Collard Greens Soup:

1. Get dried Black-Eye peas
2. Take extra virgin olive oil
3. Take large yellow onion, chopped
4. Take garlic cloves, finely chopped
5. Prepare cooked chicken breast or smoked turkey, cut into small cubes (optional)
6. Take celery, chopped
7. Prepare low-sodium chicken broth
8. Make ready collard greens, tough stems and ribs removed, leaves thinly sliced
9. Make ready carrots, chopped
10. Make ready ground black pepper to taste
11. Prepare cayenne pepper to taste

Steps to make Black-Eye Pea and Collard Greens Soup:

1. Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rise well. I used black-eyed pea from a can. (Optional)
2. Heat oil over medium heat in a large pot. Add onion garlic, chicken and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any form on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve. Serves 6

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