Collard Greens and Black-Eyed Pea Soup

[Guest guest]

Collard Greens and Black-Eyed Pea Soup

 

This is a great soup and very easy to make!! It makes a wonderful

side dish and is great as a main dish when served over rice.

 

Ingredients:

6 cups Water or Vegetable Stock

2 cups Black-Eyed Peas (dried or frozen)

1 bunch Collard Greens (about 1 pound)

1 large Onion, peeled and chopped

¾ pound mushrooms, chopped

4 cloves Garlic. Peeled and minced

1 Green Bell Pepper, chopped

2 Bay Leaves

1 ½ teaspoon Cayenne Pepper

3 tablespoons Braggs Liquid Aminos

Salt and Pepper to taste

 

Crock-pot Method:

Place all ingredients in crock-pot or slow cooker. Cook on low 6-8

hours (or overnight).

Remove bay leaves before serving.

 

Stovetop Method:

In a large pot, bring the stock (or water) and peas to a boil.

Meanwhile, wash the collards thoroughly. Discard thick stems and

discolored leaves. Chop the remaining stems and leaves into 1 "

strips. Add the collards, onions, mushrooms, garlic, bell pepper,

liquid aminos, bay leaves, and cayenne.

Bring to a boil, reduce heat, and simmer, covered, until the peas

are tender, about 45-55 min.

Stir in salt and pepper to taste and cook for about 15 minutes more.

Remove bay leaves before serving.

[Guest guest]

Except for the mushrooms (ewwww!) this sounds GREAT! Thanx for posting it.

 

God's Peace,

Gayle

" For surely I know the plans I have for you, " says the Lord, " plans for your

welfare and not for harm, to give you a future with hope. "

Jeremiah 29:11

 

 

-

iam.defyinggravity

 

6/12/2007 9:37:33 PM

Collard Greens and Black-Eyed Pea Soup

 

 

Collard Greens and Black-Eyed Pea Soup

 

This is a great soup and very easy to make!! It makes a wonderful

side dish and is great as a main dish when served over rice.

 

Ingredients:

6 cups Water or Vegetable Stock

2 cups Black-Eyed Peas (dried or frozen)

1 bunch Collard Greens (about 1 pound)

1 large Onion, peeled and chopped

¾ pound mushrooms, chopped

4 cloves Garlic. Peeled and minced

1 Green Bell Pepper, chopped

2 Bay Leaves

1 ½ teaspoon Cayenne Pepper

3 tablespoons Braggs Liquid Aminos

Salt and Pepper to taste

 

Crock-pot Method:

Place all ingredients in crock-pot or slow cooker. Cook on low 6-8

hours (or overnight).

Remove bay leaves before serving.

 

Stovetop Method:

In a large pot, bring the stock (or water) and peas to a boil.

Meanwhile, wash the collards thoroughly. Discard thick stems and

discolored leaves. Chop the remaining stems and leaves into 1 "

strips. Add the collards, onions, mushrooms, garlic, bell pepper,

liquid aminos, bay leaves, and cayenne.

Bring to a boil, reduce heat, and simmer, covered, until the peas

are tender, about 45-55 min.

Stir in salt and pepper to taste and cook for about 15 minutes more.

Remove bay leaves before serving.