Easiest Way to Make Perfect Black-Eye Pea and Collard Greens Soup

Black-Eye Pea and Collard Greens Soup ~ Happy Cooking - several times is being sought after by many civil around us, one of them is Buddy. They already are get used to use internet on ponsel to find information to be used example. Therefore Admin give Information about Black-Eye Pea and Collard Greens Soup is could we make it example.

you can cook Black-Eye Pea and Collard Greens Soup to take advantage of 11 ingredient 2 step. the following step by step for make it.

The composition for cooking Black-Eye Pea and Collard Greens Soup

1. Please buddy prepare 2 cup dried Black-Eye peas.
2. capable need to provide too 2 tbsp extra virgin olive oil.
3. Buddy also needs 1 large yellow onion, chopped.
4. Please buddy prepare 2 garlic cloves, finely chopped.
5. Please prepare 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional).
6. You need to prepare 2 stalks celery, chopped.
7. Buddy also needs 6 cup low-sodium chicken broth.
8. Also add 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced.
9. capable need to provide 4 carrots, chopped.
10. Buddy also needs 1 ground black pepper to taste.
11. Please buddy prepare 1 cayenne pepper to taste.

The Step by step how to cooking Black-Eye Pea and Collard Greens Soup

1. Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rise well. I used black-eyed pea from a can. (Optional).
2. Heat oil over medium heat in a large pot. Add onion garlic, chicken and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any form on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve. Serves 6.

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