NYD Smoky Black-Eyed Pea & Greens Soup

Per 1¼-cup serving (makes 4 servings) - Calories: ~125

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cover peas in 2 inches of water and soak 6-8 hours.

Step 2

Rinse.

Step 3

In a pot, cover peas with water by 2 inches. Bring to a boil, then reduce to a simmer. Cook 30–40 minutes (soaked) or 60–75 minutes (unsoaked) until tender but not mushy.

Step 4

Drain and set aside.

Step 5

In a large pot, heat olive oil (or a splash of broth). Sauté onion, carrot, and garlic over medium heat until softened, about 5–7 minutes.

Step 6

Stir in tomato paste + 3 tbsp water, smoked paprika, thyme, and bay leaf. Cook for 1 minute to bloom the spices.

Step 7

Add cooked black-eyed peas and broth. Bring to a simmer and cook for 10 minutes.

Step 8

Stir in thawed, squeezed frozen collards. Simmer another 5–10 minutes until everything is tender and flavors meld.

Step 9

Remove bay leaf. Stir in apple cider vinegar. Adjust salt and pepper to taste. Divide into 4 equal servings (~1¼ cups each). Cool and refrigerate or freeze in individual containers.