Collard Soup Recipe

I told someone I'd post up the recipe for the soup I was eating before we headed out for the trip! It's super nutritious and an easy way to incorporate kale/veggies/protein! It contains vitamin A 90%, 40% vitamin C, 8% Calcium, and 10% Iron daily values. It's also super easy and freezer friendly.Ingredients:

1 tablespoon canola or olive oil
1 large onion
1 large carrot
1 stalk celery
4 cloves garlic
1/2 tsp. thyme
1/4 tsp. red pepper flakes (I substituted a hot pepper)
4 cups low sodium chicken or vegetable broth
1 14.5 ounce can diced no salt added tomatoes
5 cups chopped collards or kale (washed and tough stems removed)
1 15.5 ounce can black eyed peas (rinse to reduce sodium!) or 1.75 cups cooked beans

Servings: 6 Time: 45 minutes

1. Heat oil in a large pot on medium heat. Add onion, carrot, celery and cook, stirring until just tender, 5 to 7 minutes. Add sliced garlic, thyme, and crushed red pepper(or diced hot pepper w/ seeds) and cook, stirring until fragrant, about 15 seconds.

2. Increase heat to high and add broth, tomatoes, and their juice. Bring to a boil, stir in collards/kale. Reduce heat to maintain a simmer and cook, stirring occassionally until the greens are tender 5-10 minutes.

3. Stir in black eyed peas and cover. Simmer 8 minutes and serve.

-- Chris Mullane, Intern