COLLARDS GREEN AND BELL PEPPER SOUP
Recipe by: Chef Huda
What You Need
2 tablespoon extra-virgin olive oil
1 large onion – diced
1 large carrot – small dice
1 stalk celery – chopped
4 fresh cloves garlic -minced
2 sprigs of fresh thyme
1/4 teaspoon crushed red pepper
4 cups reduced-sodium vegetable or chicken broth
1 cup of red and yellow bell peppers – small diced
3 cups collard greens cleaned, de-stemmed, roughly chopped
2 cups kale – cleaned, de-stemmed, roughly chopped
2 cups black-eyed peas – canned
Salt and pepper to taste
Let’s make something Pretty and Delicious™.
Place a large pot over medium-high heat then add the olive oil. Add in the onions, bell peppers, thyme and garlic. Sauté until the onions are translucent.
Stir in the carrots, celery, collards, kale, black-eyed peas, red pepper flakes and chicken stock. Bring to a boil, cover, and reduce heat and simmer 20 – 25 minutes. Stir occasionally.
Taste and season with salt and pepper to taste. Remove thyme sprigs before serving. Once your soup is perfect remove from heat. Enjoy!