Black Eyed Peas and Collard Greens Soup

• Vegan
• Gluten free

• Produce

  • 2 15 oz. cans Black eyed pea
  • 2 1/2 cups Collard greens
  • 1 cup Yellow onion

• Condiments

  • 1 tsp Mustard, dry
  • 1/4 cup Soy sauce
  • 1 15 oz. can Tomato sauce

• Baking & Spices

  • 1/3 cup Brown sugar
  • 1 tsp Paprika

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Liquids

  • 1 2 cups cup Water

Found on hallnesting.com

Ingredients

• 2 tablespoons olive oil
• 1 cup diced yellow onion
• 2½ cups roughly chopped collard greens
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 2 teaspoons cumin
• 2 - 15 oz. cans of black eyed pea, rinsed and drained
• 1 - 15 oz. can tomato sauce
• ¼ cup soy sauce
• ⅓ cup brown sugar
• 1 tablespoon apple cider vinegar
• 2 cups cup water

Directions

• In large pot heat olive oil over medium high heat and saute onions for six minutes until soft.
• Add collard greens and spices. Saute for 4-5 minutes, stirring occasionally.
• Stir in black eyed peas, tomato sauce, soy sauce, brown sugar, apple cider vinegar, and 2 cups water. Bring to a simmer and then reduce heat to cook for 10 minutes.