New Year’s Black-Eyed Pea and Collard Green Soup Recipe

Ingredients

• 2 cups dried, canned or frozen black-eyed peas 
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 pound turkey bacon, chopped
• 2 stalks celery, chopped
• 6 cups low-sodium chicken broth
• 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
• 4 carrots, chopped

Directions

1. If using dried peas, soak overnight in a large bowl or pot covered by 1-2 inches of water (skip if using canned or frozen peas). Drain or rinse well.
2. Heat oil in a large pot over medium heat. Add onion, garlic, bacon and celery. Cook, stirring occasionally, until onion is translucent (about 5 to 8 minutes).
3. Add peas and broth and bring to a boil, skimming off any foam on the surface. Reduce heat and simmer, partially covered, until peas are tender (about 45 minutes).
4. Add collard greens and carrots and simmer for an additional 15-20 minutes until tender
5. Season to taste with salt and pepper

Nutritional Info

Per serving: about 1 1/2 cups, 220 calories , 13g total fat, 2.5g saturated fat, 40mg cholesterol, 690mg sodium, 19g carbohydrates (5g dietary fiber, 7g sugar), 10g protein.

(Recipe adapted from wholefoodsmarket.com)