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Collards and Black-eyed Pea Soup
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2 | onions, diced |
2 ribs | celery, diced |
1 cup | diced green bell pepper |
3-4 cloves | garlic, minced |
2 cups | dried black-eyed peas, picked over and rinsed |
6 cups | water |
1 pound | collard greens, tough stems removed and greens chopped |
1 1/2 teaspoons | dried thyme, (divided) |
1 teaspoon | oregano, (divided) |
1 16-ounce can | tomatoes, (fire-roasted preferred) |
2 cups | water, (or vegetable broth) |
1 tablespoon | hot sauce |
1/4 teaspoon | cayenne, (to taste) |
1/2 teaspoon chipotle pepper — (to taste) | |
1/2 teaspoon | smoked Spanish paprika |
1 -2 teaspoons | salt, (to taste) |
1 tablespoon | double strength tomato paste, (or 2 tbsp. regular) |
1/4 teaspoon | black pepper |
Instructions
Spray a pressure cooker or large pot with a light coating of olive oil or non-stick spray. (If your pot is non-stick, just add a little water instead.) Heat it and add the onions. Sauté for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.
Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano.
Cooking: If using a pressure cooker, seal the cooker and cook for 10 minutes after it reaches high pressure; use a quick-release method to bring down the pressure.
If cooking in a regular pot, cook until peas are tender, about 45-55 minutes.
Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop. Serve with brown rice with additional hot sauce
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