Collard Greens & Black Eyed Pea Soup

Image: Ceramic serving bowl filled with a soup made from cooked greens, beans, and tomato broth with a piece of toasted bread in the bowl.

Description: This recipe reuses leftovers from typically southern New Years Eve/New Years Day meals to make a flavorful, and comforting soup to warm the soul in the winter months!

Yield: Recipe makes 3-4 servings

Ingredients:

• 8 cups filtered water

• 3 cups cooked Garlic & Ham Collard Greens

• 2 cups cooked Black Eyed Peas (Still need to post this recipe)

• 1 – 15 ounce can diced tomatoes

• 1 large onion, sliced into 1-2 inch ribbons

• 2 stalks celery, sliced

• 6 cloves garlic, minced

• 2 tablespoons vegetable bouillon

• 2 teaspoons lemon juice

• 2 teaspoons apple cider vinegar

• 1 tablespoon olive oil

• 1 ½ tablespoon smoked paprika

• 1 teaspoon teaspoon crushed red pepper, or to taste

• ½ teaspoon cayenne pepper, or to taste

• ½ teaspoon cayenne pepper

• 1 square of Broccoli Cheddar Cornbread, to accompany each serving of soup

Directions:

Sauté the onions, celery, and garlic in 1 tablespoon olive oil on medium low heat for 5 minutes, stirring occasionally.

Add the water, bouillon, seasonings, and stewed tomatoes. Cook on medium heat for 5 minutes.

Add the black eyed peas and collard greens. Once boiling again, reduce to medium low and simmer for 10 minutes to warm through and allow the flavors to come together. During the last minute or so of cooking, add the lemon juice and apple cider vinegar.

Serve with a piece of left over broccoli cheddar corn bread.