Black-Eyed Pea and Collards Soup
Hot Baked Cornbread
Ingredients
- ½ cup dried black-eyed peas
- ½ cup chopped onion
- 2 stalks celery, sliced
- 1 carrot, cut into ½-inch-thick slices
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 small bunch collard greens, trimmed and chopped
- 1 (14.5-oz) can diced tomatoes
- 1 (32-oz) carton chicken broth
- ½ tsp dried thyme
Instructions
- Soak peas in water overnight according to package directions; drain.
- Cook onion, celery, and carrot in hot oil in a Dutch oven over medium heat 10 minutes or until tender and browned; add garlic and collards.
- Sauté 5 minutes or until collards begin to wilt; add tomatoes, broth, thyme, and peas. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until peas are tender, adding water, if needed. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (6-oz) pkg buttermilk cornbread mix
Side Dish Instructions
- Prepare cornbread according to package directions.
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