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Collard Green & Black-Eyed Pea Soup

:  January/February 2008

Your rating: None Average: 4.2 (46 votes)

Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. There's no need for loads of ham or salt pork—just a small amount of bacon gives it a wonderful smoky flavor. You can skip the bacon and substitute vegetable broth for chicken broth for a great vegetarian dish.


READER'S COMMENT:
"We loved this soup but I would highly recommend taking Beano before eating it. The leafy greens and legumes can do a number on your digestive system! "
Collard Green & Black-Eyed Pea Soup Recipe

6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | High fiber |

View Our Nutrition Guidelines »

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

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Preparation

  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 juice. 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 the remaining garlic clove. (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

Per serving: 192 calories; 6 g fat ( 2 g sat , 3 g mono ); 13 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 12 g protein; 5 g fiber; 518 mg sodium; 253 mg potassium.

Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (25% dv), Fiber (16% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 1/2 medium-fat meat, 1/2 fat


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Recipe Categories

Health & Diet Considerations
Healthy weight
Low cholesterol
Low calorie
Diabetes appropriate
High fiber
Type of Dish
Main dish, Other
Soups/stews
Total Time
45 minutes or less
Preparation/ Technique
Saute
Broil
Ethnic/Regional
Southern/Soul
American
Style/Theme
Makeover
Everyday favorites
Meal/Course
Dinner

Lunch
Servings
6
Season
Winter
Fall
Summer
Spring
Ease of Preparation
Moderate
Main Ingredient
Vegetarian, other
Holiday
New Year's Eve
Publication
January/February 2008
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