A look inside my heart and life as I journey through faith, marriage, parenting, cooking, crafting and more.
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
GREAT!!! soup. My family doesn't like collards, but I think I can use spinach instead. THANKS!!! Geri
ReplyDeleteWow that looks great! Thanks for joining us for Tempt My Tummy Tuesday!
ReplyDeletesounds like a good old southern recipe
ReplyDeleteI love all these ingredients!! I will be making this for my lunch, too! Thanks for sharing this!
ReplyDeleteMany blessings!
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.
ReplyDelete