The Pioneer Woman Tasty Kitchen
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Black-Eyed Pea Soup

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Level: Easy

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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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