by Penny Rich
Makes 6 servings
2 tablespoon olive oil
1 onion, diced
2 ribs celery, chopped
2 carrots, sliced
1 bunch of collards, ribs removed and chopped
Salt and Pepper
1/2 teaspoon thyme, chopped
1/2 teaspoon oregano, chopped
1/8 teaspoon chipotle chili powder
2 garlic cloves, minced
4 cups fat-free vegetable broth
1 cup cooked black eyed peas
2 teaspoons balsamic vinegar
Heat oil in a soup pot and add onion. Cook 4-5 minutes. Add celery and carrots, cook for 5-6 minutes more. While the vegetables are cooking wash and chop collards; add to vegetables. Add seasoning, herbs, and vegetable stock; bring to a boil. Lower heat and cook for 30 minutes or until the collards wilt. Add the black eyed peas, adjust salt and pepper and cook for 10-15 minutes. Remove from heat, add the vinegar. Serve with crusty bread and a hearty red wine. Happy New Year.
Per serving - about 205 Calories, 1g Fat, 13g Protein, 11g Fiber
