Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, black-eye pea and collard greens soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Black-Eye Pea and Collard Greens Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Black-Eye Pea and Collard Greens Soup is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook black-eye pea and collard greens soup using 11 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Black-Eye Pea and Collard Greens Soup:

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

Steps to make 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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