Black-eyed peas and collard greens are traditional foods to eat on New Year's Day for luck and money, and both are found in this hearty soup.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
232 Calories
Recipe Instructions
Step 1
Heat olive oil in a soup pot over medium heat; cook and stir garlic until it begins to brown, about 3 minutes. Add onion and carrots. Cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Cook and stir collard greens into onion mixture until wilted, about 5 minutes.
Step 2
Pour vegetable broth and black-eyed peas into vegetables, bring to a boil, and reduce heat to low. Cover and simmer soup until vegetables are softened, 20 to 25 minutes.
Step 3
While soup is simmering, mix quinoa and water in a saucepan, bring to a boil, and reduce heat to low. Cover and simmer until the water has absorbed into the quinoa, about 10 minutes. Stir cooked quinoa into soup and simmer until collard greens are tender, about 10 more minutes. Stir cider vinegar into soup to taste and season with salt and black pepper.
Ingredients
1 cup water
1 small onion, chopped
salt and ground black pepper to taste
2 cloves garlic, crushed
1 (14.5 ounce) can vegetable broth
½ cup quinoa
1 tablespoon extra-virgin olive oil
1 (15 ounce) can black-eyed peas, rinsed and drained
