Black-Eyed Pea and Collard Green Soup
Cornbread
Ingredients
- 4 oz dried black-eyed peas
- ½ onion, chopped
- 2 stalks celery, sliced
- 1 carrot, cut into ½-inch-thick slices
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ bunch collard greens, trimmed and chopped
- ½ (14.5-oz) can diced tomatoes
- 3 cups low-sodium chicken broth
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
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, peas, salt, and pepper. 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 (7-oz) pkg cornbread mix
Side Dish Instructions
- Bake cornbread mix according to package directions. Cut into 6 portions. Serve half with soup, and reserve remaining half for another meal.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 6 | |
| Calories |
232
|
159
|
391
|
| Fat (g) | 5 | 4 | 9 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 34 | 25 | 59 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 619 | 444 | 1063 |
Budget Friendly Meal Plan
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