Tuesday, August 11, 2009

black eyed pea, collard and potato soup

Each weekend I make a pot of soup that will serve as my lunch for the entire week, this is what I'm eating this week. It's quite a healthy and tasty meal. Next time I may tang or spice it up a little by adding red wine vinegar, a can of rotel, or red pepper flakes.

Black eyed pea, collard and potato soup

-1 lb black eyed peas, cooked until tender and drained
-4 cups of vegetable broth
-1 teaspoon salt
-fresh ground black pepper
-1 can (28 oz) diced tomatoes
-several potatoes, chopped (I used red so I didn't have to peel them)
-20 oz frozen collards, thawed

Combine everything except the collards in a stock pot. Bring to a boil, cover and simmer until potatoes are tender (at least 15 minutes). Stir in collards and cook 5 additional minutes.

This post is being linked to Tasty Tuesday at Balancing Beauty and Bedlam and Tempt my Tummy Tuesday at Blessed with Grace.



heartnsoulcooking said...

GREAT!!! soup. My family doesn't like collards, but I think I can use spinach instead. THANKS!!! Geri

Lisa@BlessedwithGrace said...

Wow that looks great! Thanks for joining us for Tempt My Tummy Tuesday!

shopannies said...

sounds like a good old southern recipe

Meal Planning with Connie said...

I love all these ingredients!! I will be making this for my lunch, too! Thanks for sharing this!
Many blessings!

Jana said...

This looks good. I hope to try it soon but have to finish up the Palak Paneer Francisco had me make tonight. I picked up a book, "Raw for Dessert" by Jennifer Cornbleet at Veggie Fest as a thank you gift for helping with her food demo on Sunday. She made a raw chocolate cake from walnuts and coconut that was delicious. I had bought her other book, "Raw Food Made Easy" on Amazon after Veggie Fest last year, but didn't realize that was the demo I was helping out with this year until I saw the book on her table.