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Alright, don’t linger, let’s course of action this black-eye pea and collard greens soup menu with 11 materials which are undoubtedly easy to receive, and we have to process them at the very least through 2 methods. You should commit a while on this, so the resulting food could be perfect.

Composition for Black-Eye Pea and Collard Greens Soup:

1. You need 2 cup of dried Black-Eye peas
2. Need 2 tbsp of extra virgin olive oil
3. You need 1 for large yellow onion, chopped
4. Make ready 2 - garlic cloves, finely chopped
5. Prepare 1/2 lb - cooked chicken breast or smoked turkey, cut into small cubes (optional)
6. Prepare 2 stalks of celery, chopped
7. Get 6 cup for low-sodium chicken broth
8. Require 1 bunch - collard greens, tough stems and ribs removed, leaves thinly sliced
9. Prepare 4 - carrots, chopped
10. Prepare 1 of ground black pepper to taste
11. Need 1 for cayenne pepper to taste

Black-Eye Pea and Collard Greens Soup making:

1. Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rise well. I used black-eyed pea from a can. (Optional)
2. Heat oil over medium heat in a large pot. Add onion garlic, chicken and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any form on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve. Serves 6

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