In the south it’s believed that eating black-eyed peas and collard greens on New Year’s Day ensures good luck and prosperity in the year ahead. This less traditional preparation is simple and soothing, without the ham hock often found in traditional “peas and greens.” In my home we eat this soup all winter long, but on New Year’s Day it especially provides welcome wholesomeness to balance the sweets of the holiday season
Ingredients:
1 medium yellow onion, chopped
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
3 carrots, cut into 1/8-inch rounds (about 2 cups)
3 parsnips, cut into 1/8-inch rounds (about 1 cup)
1 bunch collard greens, stems removed
3 cups cooked black-eyed peas
2 tablespoons chopped fresh oregano
4 cups vegetable stock
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper
Directions:
In soup pot or large Dutch oven over medium heat, sauté onion and garlic in olive oil 3 minutes or until soft. Add carrots and parsnips and sauté 3 minutes. Chop collard greens into bite-size pieces and add to pot along with black-eyed peas and oregano. Add vegetable stock, bring to boil, cover, reduce heat and simmer 20 – 25 minutes. Stir in apple cider vinegar and season to taste with salt and pepper. Remove from heat and serve. Serves 6.
Serving suggestion:
For a heartier meal, stir 1 cup cooked quinoa or millet into soup before serving.
Excerpted with permission from Clean Start: Inspiring You to Eat Clean and Live Well, by Terry Walters. Text copyright Terry Walters, 2010. Photograph copyright Gentl & Hyers, 2010. Published by Sterling Publishing.
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