Black-eyed pea and collard green soup (adapted from Gluten-Free Bay)
2 Tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper
1/2 tsp cumin
1 tsp chili powder
1 bunch collard greens, stems removed and leaves roughly chopped
2 large tomatoes, diced (or 1 can diced tomatoes)
2 1/2 cups chicken or veggie stock (or more for a thinner soup)
3 1/2 cups cooked black-eyed peas (or 2 cans)
10 dashes Tabasco
salt and pepper to taste
Heat oil over medium heat in a large pot. Add onion and saute until tender. Then add garlic, red pepper, cumin, and chili powder and cook for an additional minute. Toss collard greens in the pot, stir well to coat with oil and spices, and let cook for 5 min. Add tomatoes, stock, peas, and Tabasco and bring to a boil. Then reduce heat, cover, and let simmer for 30 min. Season with salt and pepper. Serves 5.
I loved this soup, and it definitely reminded me of the south. Peas, collards, and hot sauce are an amazing combination - definitely don't leave out the Tabasco, but feel free to use a little less if you don't like spicy foods. Even though I'm happy to have a pile of peas and one of collards on a plate, combining them into one dish worked particularly well. This makes a very comforting meal, and is extremely filling. I'm submitting this to Heart of the Matter because this month's theme is Budget-Friendly Foods, and this soup fits perfectly because it's simple, healthy, and incredibly cheap to make. Now I'm already looking forward to January 1st, even though I'll have to make do without fresh, local greens.