Rating: 4.65 stars
10 Ratings
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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.

Source: EatingWell Magazine, January/February 2008

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Recipe Summary test

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

1 1/3 cups
173 calories; protein 10.3g; carbohydrates 23.4g; dietary fiber 5.4g; sugars 4.5g; fat 5.3g; saturated fat 1.7g; cholesterol 7.4mg; vitamin a iu 3791.2IU; vitamin c 25.1mg; folate 74.2mcg; calcium 159.9mg; iron 1.4mg; magnesium 30.5mg; potassium 379.8mg; sodium 762.4mg; thiamin 0.1mg.

1 starch, 1 vegetable, 1/2 medium fat meat, 1/2 fat

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