Hearty Collard Green & Black-Eyed Pea Winter Soup
Warm up on a chilly day with this nourishing soup that brings together the robust flavors of collard greens and black-eyed peas, perfect for cozy winter evenings. Infused with aromatic herbs and spices, this hearty dish not only comforts but also packs a nutritional punch, making it an excellent choice for family meals. Whether served as a light lunch or accompanied by cheesy baguette toasts for dinner, this flavorful soup is sure to delight your taste buds and warm your soul.
4
Servings
210
Calories
14
Ingredients
Ingredients
extra virgin olive oil
1 tablespoon (none)
large onion
1 (diced)
large carrot
1 (sliced)
stalk celery
1 (sliced)
garlic cloves
5 (4 sliced, 1 whole)
fresh thyme sprig
1 (none)
crushed red pepper flakes
1/4 teaspoon (to taste)
reduced-sodium chicken broth
4 cups (none)
diced tomatoes
1 (15 ounce) can (none)
collard greens or kale
5 cups (chopped (about 1 bunch))
black-eyed peas
1 (15 ounce) can (rinsed)
baguette
6 1/2 inch-thick slices (preferably whole-grain, cut on the diagonal)
shredded gruyere or swiss cheese
6 tablespoons (none)
cooked bacon
2 slices (finely chopped)
Instructions
1
In a Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrot, and sliced celery. Cook while stirring until the vegetables are softened, about 5 to 7 minutes.
2
Add the sliced garlic, fresh thyme sprig, and crushed red pepper flakes to the pot. Stir and cook for about 15 seconds until fragrant.
3
Increase the heat to high and pour in the chicken broth along with the can of diced tomatoes (with juice). Bring the mixture to a boil, making sure to scrape up any browned bits from the bottom of the pot.
4
Fold in the chopped collard greens (or kale), then lower the heat to maintain a gentle simmer. Cook for 5 to 10 minutes, stirring occasionally, until the greens are tender. Discard the thyme sprig.
5
Stir in the rinsed black-eyed peas. Remove the pot from the heat, cover, and let the soup sit while you prepare the cheese toasts.
6
Position a rack in the upper third of your oven and preheat the broiler. Place the baguette slices on a baking sheet.
7
Broil the baguette slices for 2 to 4 minutes until they are lightly toasted. After removing them from the oven, rub each slice with the remaining whole garlic clove.
8
Turn the baguette slices over, top them with shredded cheese, and broil again for an additional 1 to 3 minutes until the cheese is melted and bubbly.
9
Serve the hot soup in bowls topped with the cheesy baguette toasts and a sprinkling of finely chopped bacon.
Nutrition Information
9.5g
Fat
24g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Hearty Collard Green & Black-Eyed Pea Winter Soup.
How long does this recipe take to prepare?
This recipe is categorized as taking less than 60 minutes to prepare.
What is the calorie count for this soup?
Each serving of this soup contains approximately 210 calories.
How many servings does this soup provide?
This recipe makes 4 servings.
What type of oil is used in this recipe?
The recipe uses 1 tablespoon of extra virgin olive oil.
Can I substitute collard greens with another vegetable?
Yes, you can use 5 cups of chopped kale as a substitute for collard greens.
How many garlic cloves are needed?
You will need 5 garlic cloves: 4 sliced for the soup and 1 whole for rubbing the baguette.
What aromatics are used in the base of the soup?
The aromatics include diced large onion, sliced large carrot, sliced celery stalk, and sliced garlic.
What kind of broth should I use?
The recipe calls for 4 cups of reduced-sodium chicken broth.
Do I include the juice from the diced tomatoes?
Yes, pour in the 15-ounce can of diced tomatoes along with their juice.
How long should I cook the onions, carrots, and celery?
Cook the vegetables for about 5 to 7 minutes until they are softened.
At what point do I add the black-eyed peas?
Stir in the rinsed black-eyed peas after the greens have finished simmering.
What should I do with the fresh thyme sprig after cooking?
You should discard the thyme sprig after the greens have been simmered until tender.
Is there any spice in this soup?
Yes, it includes 1/4 teaspoon of crushed red pepper flakes, or more to taste.
How many grams of protein are in each serving?
There are 8 grams of protein per serving.
What is the fat content per serving?
The fat content is 9.5 grams per serving.
How many grams of carbohydrates are in a serving?
There are 24 grams of carbohydrates per serving.
What kind of cheese is recommended for the toasts?
The recipe suggests using 6 tablespoons of shredded Gruyere or Swiss cheese.
How thick should the baguette slices be?
The baguette should be cut into six 1/2 inch-thick slices on the diagonal.
How do I prepare the garlic for the baguette toasts?
Rub each lightly toasted baguette slice with one whole garlic clove after the first round of broiling.
How long do I broil the baguette slices initially?
Broil the plain baguette slices for 2 to 4 minutes until they are lightly toasted.
How long do I broil the baguette slices after adding cheese?
Broil them for an additional 1 to 3 minutes until the cheese is melted and bubbly.
What is the final topping for the soup?
Top the soup with the cheesy baguette toasts and a sprinkling of finely chopped cooked bacon.
Is this soup considered a healthy meal?
Yes, it is described as a nourishing and healthy soup with a nutritional punch.
What cuisine style is this recipe associated with?
It is associated with Southern cuisine and winter comfort food.
Can this recipe be adapted for vegetarians?
Yes, use vegetable broth instead of chicken broth and omit the bacon topping.
How many total ingredients are required?
There are 14 ingredients used in this recipe.
What type of pot is recommended for cooking the soup?
A Dutch oven is recommended for heating the oil and cooking the soup.
Where should the oven rack be positioned for broiling the bread?
Position the rack in the upper third of your oven.
What is the description of this soup?
A nourishing soup with robust flavors of collard greens and black-eyed peas, perfect for cozy winter evenings.