Spicy Collards and Black-eyed Pea Soup

1 onions, diced
1 can diced mild fire roasted green pepper
3-4 cloves garlic, minced
2 ribs celery, diced
2 cups dried black-eyed peas, picked over and rinsed
6 cups water
1 pound collard greens, tough stems removed and greens chopped
1 1/2 teaspoons dried thyme (divided)
1 teaspoon oregano (divided)
1 16-ounce can tomatoes
2 cups vegetable broth
1 tablespoon hot sauce
1/4 teaspoon cayenne (to taste)
1/2 teaspoon paprika
1 -2 teaspoons salt (to taste)
2 tablespoon tomato paste
1/4 teaspoon black pepper

In large pot sauté the onions for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.

Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano and cook until peas are tender, about 45-55 minutes.

Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop. Serve with brown rice with additional hot sauce. (Garnishing with fresh oregano is optional.)


Makes at least 6 servings.
Each provides 242 Calories (kcal); 1g Total Fat; (4% calories from fat); 16g Protein; 45g Carbohydrate; 0mg Cholesterol; 488mg Sodium; 11g Fiber. Weight Watchers Core/4 Flex Points.




Serve with a little cornbread - that will keep ya warm.