Southern Black-Eyed Pea and Collard Soup

All the beloved flavors of traditional Southern collards with black-eyed peas are retained, while reducing the protein, potassium and sodium per serving.

Serving size

10 ounces

Makes

6

Ingredients

1 tablespoon olive oil

9 ounces smoked ham steak or slab bacon, cut into ½ inch cubes

1 large onion

½ bunch collard greens (about 6 cups)

4 cups water

1 teaspoon black pepper, freshly ground

1 can black-eyed peas, rinsed and drained

1 golden beet, unpeeled, diced ¼ inch size pieces

1 teaspoon sea salt (optional)

Nutrition Info

Makes:Serving size: 10 ounces

Calories

178

Fat

9 g

Saturated Fat

3 g

Cholesterol

26 mg

Carbohydrates

13 g

Sugar

4 g

Fiber

3 g

Protein

11 g

Sodium

413 mg

Calcium

72 mg

Phosphorus

140 mg

Potassium

430 mg

Instructions

  1. Heat a large stockpot or dutch oven over high heat and add the oil.
  2. Add the ham to the pot and sauté until browned, about 5 minutes.
  3. Add the onions and reduce heat. Cook until softened, about 5-8 minutes.
  4. Remove excess collard stems. Stack 3 – 4 leaves on top of each other. Slice the leaves into ribbons, about ½ inch wide.
  5. Add the collards when the onions have softened.
  6. Wilt over high heat until they turn bright green, collapsed and softened.
  7. Add 4 cups of water, with salt, if desired, and pepper.
  8. Add black-eyed peas. Cook for 5-7 minutes over high heat.
  9. Add the golden beet. Cook and stir for another 3-5 minutes. Enjoy!

 

Recipe contributed by FamilyCook Productions

Use remained collard leaves as healthy wrap instead of bread. Steam in the microwave just until limp, then layer with your favorite wrap ingredients and roll and enjoy. This is especially good with smashed avocado! Spread onto the leaf before you add your meat, beans, veggies, cheese or other wrap ingredients.