January 2, 2012

Black-Eyed Peas & Collard Greens SoupIt’s a Southern tradition to eat black-eyed peas and collard greens on New Years for good luck and prosperity for the upcoming year. Sounds good to me.1/2 pound of Black-Eyed Peas (soaked overnight)1 bunch of Collard Greens, thick stems removed, leaves chopped1 large Onion, chopped3 Carrots, peeled and sliced1 container Vegetable BrothExtra Virgin Oil1 tsp Liquid Hickory SmokeSalt & Pepper to taste
In a large pot, saute onion in a bit of olive oil until it begins to soften. Add carrots and black-eyed peas and cover with vegetable broth. Bring to a boil for about 5 minutes and then lower to low/medium heat. Simmer for 15 minutes until peas and carrots are soft. Add collard greens and liquid smoke and stir. Salt and pepper to taste. Continue to simmer for 20-25 mins more. Remove from heat and serve immediately.