Black-Eyed Peas and Collard Greens Soup

Instructions

1. 1

   Rinse and sort the dried black-eyed peas. Soak them in water overnight or for at least 6 hours.

2. 2

   Drain and rinse the soaked black-eyed peas.

3. 3

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

4. 4

   Add the minced garlic and cook for another 1-2 minutes until fragrant.

5. 5

   Add the soaked black-eyed peas, vegetable broth, diced tomatoes (with their juice), smoked paprika, black pepper, and salt to the pot. Stir to combine.

6. 6

   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the black-eyed peas are tender.

7. 7

   While the soup is simmering, wash and chop the collard greens, removing the tough stems.

8. 8

   Add the chopped collard greens to the pot and continue to simmer for another 15-20 minutes, until the greens are tender.

9. 9

   Taste and adjust seasoning if necessary. Serve hot and enjoy!