Southern-Style Beans n Rice Soup with Greens Recipe

Southern-Style Beans N Rice Soup With Greens Recipe

Ingredients

Makes 4 to 6 servings

• 6 cups coarsely chopped stemmed collard greens
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups cooked or 2 (15.5-ounce) cans black-eyed peas, drained and rinsed
• 5 cups vegetable broth, or water Salt and freshly ground black pepper
• 1/2 cup long-grain brown rice
• tabasco sauce, for serving

Method

1. In a pot of boiling salted water, cook the collards until tender, about 20 minutes
2. Drain and set aside
3. In a large soup pot, heat the oil over medium heat
4. Add the onion and garlic, cover and cook until softened, about 5 minutes
5. Stir in the black-eyed peas, broth, cooked collards and salt and pepper to taste
6. Bring to a boil, then reduce heat to low, add the rice and simmer, uncovered, until the rice is cooked, about 30 minutes
7. Serve with Tabasco sauce

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