Spicy Collards and Black-eyed Pea Soup

• Vegan
• Gluten free

• Produce

  • 2 cups Black-eyed peas, dried
  • 2 Celery, ribs
  • 1/2 tsp Chipotle pepper
  • 1 lb Collard greens
  • 3 cloves Garlic
  • 1 cup Green bell pepper
  • 2 Onions
  • 1 tsp Oregano
  • 1 1/2 tsp Thyme, dried
  • 1 16-ounce can Tomatoes

• Canned Goods

  • 1 tbsp Double strength tomato paste

• Condiments

  • 1 tbsp Hot sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Cayenne
  • 1 tsp Salt
  • 1/2 tsp Spanish paprika, Smoked

• Liquids

  • 6 cups Water
  • 1 Water

Found on blog.fatfreevegan.com

Description

Directions

• Heat a pressure cooker or large pot and add the onions. (Electric pressure cooker users, use Sauté or Brown setting.) Sauté for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.
• Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano.
• Cooking: If using a pressure cooker, seal the cooker and cook for 10 minutes after it reaches high pressure; use a quick-release method to bring down the pressure.
• If cooking in a regular pot, cook until peas are tender, about 45-55 minutes.
• Once the peas are tender, add the reserved herbs and all remaining ingredients and simmer on low for at least 25 minutes to allow flavors to develop. If the soup is too thick, add up to two cups water or vegetable broth until its the consistency of soup. (Electric pressure cooker users, use the Sauté or Brown setting and adjust the heat to low if possible, or use Keep Warm.) Serve with brown rice with additional hot sauce. (Garnishing with fresh oregano is optional.)

Nutrition