Yield: 6 Servings | Serving Size: 1 cup

A bowl of Black Eyed Pea and Collard Green soup, topped with cheese.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart and Being Active program.

Cost/Serving: $1.20

Ingredients: 

1 Tablespoon vegetable oil

1 medium onion, chopped

1/8 teaspoon garlic powder 

4 ounces deli ham, diced

1/2 pound collard greens, stems removed and chopped*

1 (14.5-ounce) can broth (chicken or vegetable)

2 (15-ounce cans) black eyed peas, drained and rinsed

Salt and black pepper to taste

2 teaspoons apple ciber vinegar

 

Directions: 

  1. Wash the collard greens*.
  2. Drain and rinse the black-eyed peas.
  3. Collect, chop, dice, adn measure all ingredients before starting to prepare the recipe. 
  4. Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occationally until onion is clear, about 3 to 5 minutes.
  5. Add collard greens and broth to the pot.
  6. Cover and simmer for about 20 minutes until the collard greens are tender.
  7. Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into  the soup. Simmer for for another 5 minutes. 
  8. Taste, and add a small amount of salt and pepper if desired.
  9. Stir in vinegar just before serving.
  10. Refrigerate leftovers withing 2 hours. Eat within 3 to 5 days.

* Preparing collard greens: First, remove any damaged outer leaves. Fill a large bowl with cold water and dunk the greens. Swish them around for a few minutes to help loosen any dirt on the leaves. Pour out the dirty water and fill the bowl with clean water. Swish the leaves under the clean water again to remove any additional dirt. Continue this process until the water in the bowl remains clear. To cut collard greens, fold each leaf in half with the stem at the fold crease. Either cut or tear the stem off. Stack several leaves on top of each other and roll the leaves up. Cut the roll of leaves in 1-inch-thick pieces.

 

Be Creative! Top with shredded cheese!

 

Nutrition Facts: Servings: 6, Serving Size: 1 cup
Amount per serving: Calories 260, Total Fat 7g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 15mg, Sodium 470mg, Total Carbohydrate 33g, Dietary Fiber 10g, Total sugars 5g (Incl. 0g Added Sugars), Protein 16g

 

Black Eyed Pea and Collard Green SoupPrintable Recipe PDF