Spicy Bean and Green Soup
This soup is packed with flavor and heat which makes it perfect for a cold day.
It's one of those good ones that are quick to prepare and can last your family throughout the week. I would suggest it improves the next day actually.
Even better, it has two of my favorite things in the world: BEANS and GREENS!
It's also perfect served over brown rice or another hearty whole grain.
Ingredients: 1 c diced onion
1 c diced celery
1 c diced bell pepper
2 Tbsp chopped garlic
6 c water
2 c dry black eyed peas, rinsed
1 lb collard greens, stemmed and chopped
1.5 tsp dried thyme
1 tsp dried oregano
1 15 oz can fire roasted diced tomatoes
2 TB tomato paste
To taste*: cayenne
Directions: 1. In a pressure cooker or a large pot, sautee the onions for about 5 minutes until they begin to brown
2. Add celery, garlic, bell pepper and cook for 3-5 more minutes until softened
3. Add peas, water, thyme, oregano
4. Cook under pressure for 10 minutes or in a regular pot until peas are tender (~45-50 mins) 5. Add all remaining ingredients and simmer on low for 20-25 minutes
6. Taste, adjust
*Adjust the spice level and keep tasting to find your sweet spot