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Black-Eyed Pea Soup
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Description
Warm up with this hearty, healthy, and savory soup on a cold winter day!
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Medium Yellow Onion, Chopped
- 2 whole Carrots, Cut Into Rounds
- 3 cloves Garlic, Minced
- 1 Tablespoon Dry Basil
- 1 Tablespoon Dry Oregano
- 4 cups Vegetable Stock
- 1-½ cup Small Diced Red Potatoes
- 1-½ cup Small Diced Yams
- 1 bunch Chopped Collard Greens With Stems Removed
- 3 cups (2 Cans) Black-eyed Peas
- 1 Tablespoon Apple Cider Vinegar
- Salt And Pepper, to taste
Preparation
In a large pot, heat olive oil over medium-high heat for 2 minutes. Add onion and carrots to the pot and cook for 3 minutes. Add garlic, basil and oregano to the pot and cook for 1 minute.
Add vegetable stock, red potatoes, yams, collard greens, and black-eyed peas to the pot. Bring to a boil and then reduce to a hard simmer. Cook until potatoes are tender for about 15 to 20 minutes.
Stir in apple cider vinegar and season with salt and pepper to taste. Serve immediately.
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