21 October 2009

Black-eyed pea and collard green soup

2 Tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper
1/2 tsp cumin
1 tsp chili powder
1 bunch collard greens, stems removed and leaves roughly chopped
2 large tomatoes, diced (or 1 can diced tomatoes)
2 1/2 cups chicken or veggie stock (or more for a thinner soup)
3 1/2 cups cooked black-eyed peas (or 2 cans)
10 dashes Tabasco
salt and pepper to taste

Heat oil over medium heat in a large pot. Add onion and saute until tender. Then add garlic, red pepper, cumin, and chili powder and cook for an additional minute. Toss collard greens in the pot, stir well to coat with oil and spices, and let cook for 5 min. Add tomatoes, stock, peas, and Tabasco and bring to a boil. Then reduce heat, cover, and let simmer for 30 min. Season with salt and pepper. Serves 5.


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