New Year’s Day Soup with Black-Eyed Peas
Savory black-eyed peas are rumored to bring good luck at the start of a new year, and while we aren’t sure if that’s true, we know for a fact this delicious one-pot vegan recipe will satisfy your stomach and nourish your soul. Also featuring collard greens, zucchini, and carrots, this yummy soup is a great way to eat your veggies whether it’s New Year’s Day or not.
Tradition says that on New Year’s Day, eating black-eyed peas brings luck and greens brings money. You’ll feel pretty rich and lucky eating this soup any day.
INGREDIENTS
- 2 leeks, trimmed, halved, and sliced
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1½ 32-oz. containers low-sodium vegetable broth
- 4 cups chopped stemmed collard greens
- 2 15-oz. cans no-salt-added black-eyed peas, rinsed and drained
- 1 medium zucchini, halved lengthwise and cut into ¼-inch-thick slices
- 2 teaspoon Italian seasoning, crushed
- ¾ teaspoon smoked paprika
- ½ teaspoon crushed red pepper (optional)
- 1 to 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley
INSTRUCTIONS
- In a large pot cook leeks, celery, carrots, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the next seven ingredients (through crushed red pepper, if using). Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are very tender.
- Season to taste with red wine vinegar. Sprinkle with parsley.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/
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