Prep Ahead
Black-Eyed Pea and Greens Soup
Hot Cornbread with Honey Butter
Ingredients
- 1 (16-oz) pkg dried black-eyed peas
- 1 (32-oz) carton low-sodium chicken broth
- 4 cups chopped, stemmed collard greens
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ½ tsp hot sauce
- 1 bay leaf
- 1 Tbsp apple cider vinegar
Instructions
- Soak peas in water to cover overnight; drain and rinse.
- Combine peas, broth, greens, onion, garlic, tomatoes, hot sauce, and bay leaf in 5- to 7-quart slow cooker.
- Cover and cook on LOW 8 hours. Discard bay leaf, and stir in vinegar.
Side Dish Ingredients
- 1 (11.5-oz) pkg cornbread mix
- ¼ cup butter, softened
- 2 Tbsp honey
Side Dish Instructions
- Prepare cornbread according to package directions.
- Stir together butter and honey; serve with cornbread.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
298
|
281
|
579
|
| Fat (g) | 1 | 9 | 10 |
| Sat. Fat (g) | 0 | 5 | 5 |
| Protein (g) | 21 | 5 | 26 |
| Carb (g) | 53 | 47 | 100 |
| Fiber (g) | 10 | 6 | 16 |
| Sodium (mg) | 220 | 605 | 825 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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