A vegetarian soup version of the New Years Day traditional dish.
- Prep Time :
20 min - Cook Time :
180 min - Ready Time :
3 hour, 20 min
Servings
10 cups
Ingredients
- 1 pound dried black-eyed peas
- 1/4 cup olive oil oil
- 1/4 teaspoon red chile flakes
- 1 whole jalapeño, stemmed, seeded and finely chopped
- 1 leaf bay
- 1 pound collard greens, ribs removed, leaves roughly chopped
- 2 tablespoons apple cider vinegar
- pinch Kosher salt, to taste
- pinch freshly ground pepper, to taste
- 1/4 cup Chopped tomatoes and scallions, for garnish
Directions
Bring peas and 8 cups water to a boil in a 6-qt. Dutch oven. Reduce heat to medium-low and cook, skimming foam occasionally, until peas are tender, about 45 minutes.
Drain peas, reserving 1 cup cooking liquid along; set aside.
Heat oil in a 12-qt. pot over medium-high heat. Add chiles, garlic, jalapeños, carrot, onion, celery, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes.
Add reserved black-eyed peas, and reserved cooking liquid, along with collards and 12 cups vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour.
Stir in vinegar and season with salt and pepper.
Spoon rice into bowls and ladle soup over rice and add garnishes.
