Recipe Appetizing Black-Eye Pea and Collard Greens Soup

Black-Eye Pea and Collard Greens Soup ~ Happy Cooking - how many times is being sought after by many society around us, one of them is Our. they indeed have get used to to take advantage of internet on smartphone to get information to be used inspiration. Therefore Admin give Information related Black-Eye Pea and Collard Greens Soup is can we make it idea.

you able cook Black-Eye Pea and Collard Greens Soup to take advantage of 11 ingredient 2 step. the following Your way for cook it.

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

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

The Instructions 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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