Black Eyed Pea And Collard Green Soup

Even if you dont own a slow-cooker you can still make this soup just slow cook in. Stir in collard greens reduce to a simmer and cook stirring occasionally until the greens are tender 510 minutes. 2 tbsp of olive oil1 yellow onion chopped2-3 carrots chopped3 stalks of celery chopped1 package of bacon optional bake in oven or pan fry2 cartons of c. Remove from the heat and let the beans stand for 1 hour.

Slow Cooker Black Eyed Peas And Collard Greens A Wicked Whisk

Bring to a boil scraping up any browned bits.

Black Eyed Pea And Collard Green Soup. Add chicken wings and stock chopped onions garlic and spices to soup pot and bring to a boil. 4 cloves garlic minced. 1 large rib celery finely minced.

Stir in the chicken base chicken broth undrained greens tomatoes and black-eyed peas bring to a boil reduce and simmer uncovered for about 15 minutes or until everything is heated through well. Place half of the black-eyed peas in a small bowl and mash with a fork. Drain the peas rinse them and then put them back in the pot.

Black-Eyed Pea and Collard Green Soup. 1 large yellow onion finely chopped. 2 Tablespoons of canola oil.

It reminds me of prosciutto just a little. My field peas were already precooked by my mother in law and the black eyed peas that came in the can were soft. Cover and simmer for about 20 minutes until the collard greens are tender.

Taste and add pepper and red pepper flakes to taste. Stir in sausage broth tomatoes greens peas thyme salt and pepper until greens are wilted and bring to a boil. Remove the bay leaves and ham hock.

Stir in black eyed peas and serve. Garnish with thyme if desired. Loaded with ground beef carrots collard greens and black eyed peas this is the perfect winter food.

Slow Simmered Black Eyed Peas And Greens Budget Bytes