From the God’s Love Kitchen: Black-Eyed Pea Soup

• 1 cup black eyed peas, soaked overnight in 2 cups water
• 2/3 cup carrots, raw, chopped
• 3 celery stalks, chopped
• 2/3 cup onions, chopped
• 1/2 cup collard greens, chopped
• 1/2 cup bulgur, dry
• 2 cups low sodium vegetable broth
• 3 cups water
• 1 tablespoon vegetable oil

1. Heat the vegetable oil in a soup pot.
2. Add the chopped carrot, celery, and onion and sauté for 5 minutes.
3. Add vegetable broth, and water. Bring to a boil.
4. Add black eyed peas, bring to a boil, and reduce to a simmer.
5. When Black eyed peas are soft (around 15 minutes), add bulgur wheat.
6. Cook until bulgur wheat is tender (around 15 minutes).
7. Stir in the collard greens.
8. Bring to a boil, then reduce to a simmer, heat for ten minutes, stirring occasionally.

Enjoy!

C Black Eye Pea Soup
(Serves 6)
• 1 cup black eye peas, soaked overnight in 2 cups water
• 2/3 cup carrots, raw, chopped
• 3 celery stalks, chopped
• 2/3 cup onions, chopped
• 1/2 cup collard greens, chopped
• 1/2 cup bulgur, dry
• 2 cups low sodium vegetable broth
• 3 cups water
• 1 tablespoon vegetable oil
1. Heat the vegetable oil in a soup pot.
2. Add the chopped carrot, celery, and onion and sauté for 5 minutes.
3. Add vegetable broth, and water. Bring to a boil.
4. Add black eye peas, bring to a boil, and reduce to a simmer.
5. When Black eye peas are soft (around 15 minutes), add bulgur wheat.
6. Cook until bulgur wheat is tender (around 15 minutes).
7. Stir in the collard greens.
8. Bring to a boil, then reduce to a simmer, heat for ten minutes, stirring occasionally.
9. Enjoy!