Collard Green & Black-Eyed Pea Soup
From EatingWell: January/February 2008
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.
- 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
- 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.
- Position rack in upper third of oven; preheat broiler.
- 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.
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
More From EatingWell
Boneless chicken thighs can take plenty of cooking without...
An outstanding salad dressing can take your salad from ho-hum...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
When you’re watching your diet, snacking healthfully can keep...
Snacking (done right) can be a healthy way to curb your...
Muffin tins are great for making more than just muffins,...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
When the temperature drops and the days get shorter, there's...
Having a snack attack? Stock your fridge and pantry with...
Low-fat cottage cheese is a healthy addition that adds...
Pass on store-bought snacks that are loaded with fat and...
- Main Ingredient
- Vegetarian, other
- New Year's Eve
- Ease of Preparation
- Total Time
- 45 minutes or less
- January/February 2008