Though we love the smoky flavor bacon brings to this collard green and black-eyed pea soup, you can leave it out and substitute vegetable broth for a great vegetarian dish.

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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 bacon, cooked until crisp and finely chopped

1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juices. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
2. Position rack in upper third of oven; preheat broiler.
3. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with garlic. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

NUTRITION INFORMATION: Per serving: 184 calories; 6 g fat (2 g sat, 3 g mono); 13 mg cholesterol; 22 g carbohydrate; 11 g protein; 4 g fiber; 513 mg sodium; 212 mg potassium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (25% dv), Fiber (16% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 1/2 medium-fat meat, 1/2 fat

The soup was so tasty! I never eat collards but got in a experimental mood and it paid off. Thanks!!!

Karie, Lk. Alfred, FL

Black eyed peas are good luck on new year's. I've been trying for years to find a recipe I like, and I think we've finally got it.

ADS, Washington, DC

This was quick and easy to make. A great way to get some good vegetables and warm you up on a cold night. Although it would have enhanced the flavor, we opted to leave out the bacon. Definitely a repeater!

Sharon, AR

What an excellent new take on our traditional collards and black-eyed peas. We used some beautiful freshly baked bread for the croutons along with Neuske's apple-smoked bacon - an outstanding meal, and so were the leftovers!

Merry, Saluda, NC

This was a surprising hit at our house. My husband discovered that he likes collard greens and doesn't mind garlic. He continues to ask for this soup now that it's all eaten up. Will make again soon.

Tina, Bellingham, WA

This recipe was wonderful. I doubled the recipe and it was gone in two days! My husband and kids loved the collard greens which are so good for you.

Kim Perlman, Ann Arbor, MI