Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
1½ cups chopped onion
½ cup chopped carrot
½ cup chopped celery
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon chopped fresh oregano or 1 teaspoon dried
¼ teaspoon salt
4 cups low-sodium chicken broth
1 15-ounce can black-eyed peas, rinsed
1 15-ounce can pinto beans, rinsed
¾ cup chopped andouille sausage
2 cups chopped collard greens
1 tablespoon red-wine vinegar
Heat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Stir in paprika, oregano and salt; cook, stirring, for 1 minute.
Add broth, black-eyed peas and pinto beans; bring to a boil. Reduce heat to a simmer and stir in sausage; cover and cook until the vegetables are tender, about 10 minutes.
Stir in collards and vinegar. Cover and cook 5 minutes more.
230 calories;9 g fat(2 g sat); 6 g fiber; 25 g carbohydrates; 14 g protein; 88 mcg folate; 19 mg cholesterol; 3 g sugars; 0 g added sugars; 3,010 IU vitamin A; 11 mg vitamin C; 92 mg calcium; 2 mg iron; 478 mg sodium; 533 mg potassium
Vitamin A (60% daily value), Folate (22% dv)