How about a bowl of comfort?  It’s chilly outside, so we’re making soup; healthy, yummy goodness in a bowl.  I am making this soup for lunch today and the house smells heavenly.   Last night was a stormy and today is another dreary and rainy day in California.  It just doesn’t stop raining.  Can I call the dought over yet?  Our cup streets literally runneth over.   At least my delicious soup is warming me up from the inside out.   I already feel it warding off my seasonal sniffles…

I don’t see fresh black eyed peas very often so when I do I get very excited as they are so delicious, nothing like their canned counterparts and I have to admit that I don’t often think ahead to soak dried beans overnight (although both of those options will work too).  Black eyed peas are not really peas.  They are beans and high in fiber and protein, and good sources of iron and potassium.  They are also delicious and a personal favorite. Then I spotted these giant collard leaves and the rest is history.

I have often heard that the pairing of black eyed peas and collard is a natural fit, at least it is so in the South, so decided to give it a go.  Now, I can see why.  I have never used collard greens before, although last year my friend, Kerri begged me for collard recipes because she kept getting collards in her CSA box. Apparently, collard greens are more plentiful in Virginia than they are here. Well here you go Kerri, a year later.  I’m not sure what took me so long.  Collard greens are loaded with nutrition, add more fiber, protein and iron plus a whole slew of other nutrients.  Plus, they are great in this soup.  If you don’t have (or don’t like) collard greens, you can substitute kale or chard.

TIPS:  Black eyed peas are available fresh, frozen, canned or dried.  I have included cooking directions for each type.  For frozen peas, thaw and use as fresh.

COLLARD AND BLACK EYED PEA SOUP

11 oz tub of fresh black eyed peas (or 1 1/2 cups dried or canned)
2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
2 stalks celery, chopped
2 carrots, chopped
6 cups vegetable broth
1 14 oz can diced tomatoes
1/2 tsp dried oregano or Italian seasoning (or fresh)
1 bunch collard greens
1/4 teaspoon salt
1/8 tsp black pepper
Cayenne pepper to taste

• If you are using dried black eyed peas, pick through peas to remove any debris and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.  If you are using fresh or canned peas, rinse and set aside.

• Heat oil over medium heat in a large pot. Add onion, garlic, celery and carrots. Saute until onion is translucent, 5 to 10 minutes.

• Add peas, broth and tomatoes and simmer, partially covered, until peas are tender, about 15-20 minutes for fresh peas and up to 45 minutes for dried.

• Rinse collard greens, remove tough stem and ribs and chop leaves.

• Add collard greens to soup and simmer until tender, 15 to 20 minutes more. Taste broth and season with salt (if needed), pepper and cayenne.

• Serve hot.