Who doesn’t need a little luck? We sure do! When we were living in Atlanta we learned that it’s a southern tradition to have black eyed peas for New Years for good luck for that year. And ever since, we like to have black eyed peas a few times every January and February. That’s why we were thrilled when we found this delish, healthy, energy-revving soup from Lisa Consiglio Ryan of Whole Health Designs. www.wholehealthdesigns.com Thanks Lisa, for helping us to get our luck in this year with your scrumptious soup!
The black eyed peas are the perfect mix of energy-revving healthy carbs and sustaining protein to give you a long lasting boost. The B vitamins in the collards will help turn your food into energy so you can happily plow through your day!
- ½ small yellow onion, chopped (1/4 cup)
- 1 garlic clove, minced
- 1 Tbsp. extra virgin olive oil
- 2 carrots, chopped (1 cup)
- 1 bunch of collard greens, stems removed and chopped into bite-size pieces (1 cup)
- 1 15 oz. can cooked black-eyed peas, drain and rinse
- ½ Tbsp. dried oregano
- 3 cups of vegetable broth
- Sea salt and freshly ground pepper
- In a soup pot or Dutch oven over medium heat, sauté onion and garlic in oil for 3 minutes. Add carrots and sauté for 2 minutes.
- Add chopped collard greens into pot along with black-eyed peas and oregano.
- Add vegetable broth, bring to boil, cover, reduce heat and simmer 20-25 minutes. Season to taste with salt and pepper.
- Remove from heat and serve.
- Serves 2-4
By Lisa Consiglio Ryan, Whole Health Designs, LLC