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.