Collard Greens and Black-Eyed Pea Soup

Instructions

1. 1

   Rinse the collard greens thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.

2. 2

   Rinse and drain the black-eyed peas.

3. 3

   Peel and dice the carrot and onion. Mince the garlic.

4. 4

   In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot, and sauté until the onion is translucent, about 5 minutes.

5. 5

   Add the minced garlic, cumin, and chili powder to the pot. Cook for another minute, stirring constantly.

6. 6

   Pour in the vegetable broth and bring to a boil.

7. 7

   Add the chopped collard greens and black-eyed peas to the pot. Reduce the heat to a simmer and cook for about 30 minutes, or until the black-eyed peas are tender.

8. 8

   Season with salt and pepper to taste.

9. 9

   Serve hot and enjoy your Collard Greens and Black-Eyed Pea Soup!