Name: Black-Eyed Pea Soup
Ingredients: 2 tablespoons olive oil.; 1 large onion, chopped (2 cups).; 1 large carrot, chopped (1 cup).; 2 celery stalks, chopped (1 cup).; 1 small red bell pepper, chopped.; 5 garlic cloves, minced.; 1 tablespoon Cajun seasoning.; 1 teaspoon dried thyme.; ¼ teaspoon crushed red pepper flakes.; 6 cups chicken or vegetable broth.; 1 can (15 oz) fire-roasted tomatoes.; 8 ounces diced ham.; 1 large bunch greens (collard, turnip, kale or chard).; 2 cans (15 oz each) black-eyed peas, drained.; Salt and black pepper to taste.

Ingredients

Scale

2 tablespoons olive oil.
1 large onion, chopped (2 cups).
1 large carrot, chopped (1 cup).
2 celery stalks, chopped (1 cup).
1 small red bell pepper, chopped.
5 garlic cloves, minced.
1 tablespoon Cajun seasoning.
1 teaspoon dried thyme.
¼ teaspoon crushed red pepper flakes.
6 cups chicken or vegetable broth.
1 can (15 oz) fire-roasted tomatoes.
8 ounces diced ham.
1 large bunch greens (collard, turnip, kale or chard).
2 cans (15 oz each) black-eyed peas, drained.
Salt and black pepper to taste.

Instructions

Heat oil in Dutch oven over medium-high. Cook onion, celery, carrot and pepper for 8-10 minutes until soft.
Stir in garlic, Cajun seasoning, thyme and pepper flakes. Cook 15 seconds until fragrant.
Add broth, tomatoes and ham. Bring to boil, reduce heat and simmer 8-10 minutes.
Add greens and black-eyed peas. Simmer 5 minutes until greens are tender. Season with salt and pepper.

Notes

Can use different meats or meat alternatives.
Works with any hearty greens.
Freezes well for up to 3 months.

Author: Chef Stella

Nutrition

Calories: 284
Fat: 5 g
Carbohydrates: 7 g
Protein: 3 g