Creado con IA

Black-Eyed Peas and Collard Greens Soup

Name: Black-Eyed Peas and Collard Greens Soup
Total time: 45 min
Ingredients: 1 cup dried black-eyed peas; 4 cups vegetable broth; 1 bunch collard greens, chopped; 1 medium onion, diced; 2 cloves garlic, minced; 1 can diced tomatoes (14.5 oz); 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon black pepper; 1/2 teaspoon salt

45 min 132 kcal por ración Fácil

Abrir en la appDescargar PDF

Inicia sesión para valorar, dar me gusta y comentar.

Ingredientes

4 Raciones

dried black-eyed peas1 cup
vegetable broth4 cups
collard greens1 bunch
onion1 medium
garlic2 cloves
diced tomatoes14,5 oz
olive oil1 tablespoon
smoked paprika1 teaspoon
black pepper0,5 teaspoon
salt0,5 teaspoon

Preparación

1
Rinse and sort the dried black-eyed peas. Soak them in water overnight or for at least 6 hours.
2
Drain and rinse the soaked black-eyed peas.
3
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4
Add the minced garlic and cook for another 1-2 minutes until fragrant.
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
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
While the soup is simmering, wash and chop the collard greens, removing the tough stems.
8
Add the chopped collard greens to the pot and continue to simmer for another 15-20 minutes, until the greens are tender.
9

También te puede gustar

Black-Eyed Peas and Collard Greens Soup

Ingredientes

Preparación

También te puede gustar

Collard Greens and Black-Eyed Pea Soup

Collard Greens and Black-Eyed Peas Soup

Black-Eyed Peas and Collard Greens Stew

Southern Collard Greens and Black-Eyed Peas