Black-Eyed Pea SoupIf you can’t find frozen black-eyed peas, pick up the canned variety. Just make sure to rinse them at least twice to reduce the sodium added to preserve them.

Ingredients

  • 1 tablespoon olive oil
  • 4 slices smoked turkey bacon, chopped
  • 1 large onion, chopped
  • 2 teaspoons garlic, minced
  • 6 cups collard greens, roughly chopped
  • 2 cups reduced-sodium chicken broth
  • 1 cup water
  • 1 (16 oz.) package frozen black-eyed peas

Instructions

  1. In a large Dutch oven or soup pot, cook chopped bacon in oil until crisp and brown.
  2. Remove from pan and set aside.
  3. Cook onions in hot oil until translucent, about 3 minutes.
  4. Add garlic and cook 30 seconds.
  5. Stir in greens and cook 7 to 8 minutes or until wilted.
  6. Add broth and water and bring mixture to a simmer.
  7. Add peas and cook 30 minutes or until greens are tender.
  8. Serve garnished with cooked bacon.

Serves 4

Nutritional Facts

  • Serving size: approximately 1½ cups
  • Calories: 222
  • Fat: 8 g
  • Calories from fat: 32.4%
  • Saturated fat: 2 g
  • Protein: 12 g
  • Sodium: 483 mg
  • Total carbohydrate: 26 g