Black-eyed peas and collard greens are traditional foods to eat on New Year's Day for luck and money, and both are found in this hearty soup that's bound to usher in a prosperous year.
Ingredients
- extra-virgin olive oil: 1 Tbsp
- garlic: 2 clove (crushed)
- onion: 1 piece (chopped)
- medium carrots: 2 piece (sliced)
- leaves collard greens: 3 piece (chopped)
- black-eyed peas: 1 can (15 ounce can, drained)
- vegetable broth: 1 can (14.5 ounce can)
- water: 1 cup
- quinoa: 0.5 cup
- cider vinegar: 1 Tbsp (to taste)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat olive oil in a soup pot over medium heat. Add garlic; cook and stir until it begins to brown, about 3 minutes. Add onion and carrots; cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Add collard greens; cook and stir until wilted, about 5 minutes.
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Add black-eyed peas and pour in vegetable broth; bring to a boil. Reduce the heat to low, cover, and simmer until vegetables are softened, 20 to 25 minutes.
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Meanwhile, bring water and quinoa to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer until all water has been absorbed, about 10 minutes.
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Stir cooked quinoa into soup and continue simmering until collard greens are tender, about 10 more minutes. Stir in cider vinegar and season with salt and pepper.
