A great cold weather soup, this delicious beans and greens soup starts with a chicken base and includes both black-eyed peas and collard, mustard or turnip greens.
Greens and Black-Eyed Pea Soup
This super quick and easy recipe for Greens and Black-eyed Pea Soup is a basic take on good ole beans and greens, but in a soup form. You can use any greens and southern pea that you prefer, and it won't matter a bit.
I developed this soup from a simple inventory of my pantry, and a need to get something warming into my frozen bones thanks to this long hanging southern chill from Mama Nature.
Although this doesn't qualify as an official "Pot Likker Soup," which requires a long stew of fresh greens with a large amount of pot likker, it's a decent shortcut version for sure.
I used canned collards because that's what I had left in the pantry and with a few cans of black-eyed peas in there too, this soup seemed fitting for the week of the new year anyway.
You can replace the greens with mustard or collard greens, and the black-eyed peas for crowder peas, field peas, northern beans, navy, pinto, red kidney beans or whatever your favorite is.
Since I decided to go with all canned products, and utilize their liquids, there is already plenty of sodium included within the recipe itself, so there is purposely no added salt.
If you also use lower sodium products due to a sodium restricted diet, you'll want to drain and rinse the canned items and then taste and adjust any added seasoning you use to taste.
As always, add a little, taste and adjust!
Here's how to make my Greens and Black-eyed Pea Soup.
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