For the first time in years, I wasn’t able to eat the much loved New Year’s Day meal with my fa
To ensure good health for the New Year, I loaded this dish with plenty of veggies, used low-sodium bacon, and skipped the traditional method of cooking the black-eyed peas with fat back or salt pork. This dish is very flavorful, low-fat, full of nutrients like fiber, vitamin A and vitamin K, and it was so easy to make! I predict that in 2011, I will be making more of this One-Pot Black-Eyed Pea Soup.
One-Pot Black-Eyed Pea Soup
Serves: 4
Ingredients:
1-15 oz. can black-eyed peas, drained and rinsed
2 cups low-sodium chicken broth (or vegetable broth)
1 cup water
2 carrots, peeled and sliced ¼ inch
1 small onion, diced fine
1-14.5 oz. can diced tomatoes, plus liquid
3 slices low-sodium bacon, chopped into small pieces
3 cups fresh collard greens, chopped
Pinch of salt
¼ tsp. ground pepper
¼ tsp. oregano
Directions:
In a large pot over medium heat, place first seven ingredients in pot and bring to a boil. Cook for 10 minutes. Reduce heat to medium-low and add collard greens and spices. Cover with a lid and cook for 15 minutes, or until greens are tender. Serve with cornbread.