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New Year’s Day Soup with Black-Eyed Peas
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Soup
Servings: 4 servings
Ingredients
  • 2 leeks trimmed, halved, and sliced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cloves garlic minced
  • 1½ 32- oz. containers low-sodium vegetable broth
  • 4 cups chopped stemmed collard greens
  • 2 15- oz. cans no-salt-added black-eyed peas rinsed and drained
  • 1 medium zucchini halved lengthwise and cut into ¼-inch-thick slices
  • 2 teaspoon Italian seasoning crushed
  • ¾ teaspoon smoked paprika
  • ½ teaspoon crushed red pepper optional
  • 1 to 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley
Instructions
  1. In a large pot cook leeks, celery, carrots, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the next seven ingredients (through crushed red pepper, if using). Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are very tender.
  2. Season to taste with red wine vinegar. Sprinkle with parsley.
Recipe Notes

Nutritional Information:
Per serving (3 cups): 230 calories, 43 g carbohydrates, 12 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 302 mg sodium, 12 g fiber, 9 g sugar

Note: Nutritional information is provided as an estimate only.