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.

Shannon

5 comments:

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.