Lucky New Year’s Black‑Eyed Pea Soup

1. 1

   Warm olive oil in a soup pot over medium heat. Add the garlic; cook and stir until it starts to brown, about 3 minutes. Add the onion and carrots; cook and stir until the carrots start to brown and the onion turns translucent, 7 to 8 minutes. Add the collard greens; cook and stir until wilted, about 5 minutes.

2. 2

   Add the black-eyed peas and pour in the vegetable broth; bring to a boil. Lower the heat to low, cover, and simmer until the vegetables are softened, 20 to 25 minutes.

3. 3

   Meanwhile, bring the water and quinoa to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 10 minutes.

4. 4

   Stir the cooked quinoa into the soup and keep simmering until the collard greens are tender, about 10 more minutes. Stir in the cider vinegar and season with salt and pepper.

• Calories 478.94 kcal High
• Protein 22.62 g Good Source
• Carbs 70.33 g Moderate
• Total Fat 12.76 g Moderate
• Saturated Fat 2.32 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 20.08 mg Moderate
• Sodium 1693.04 mg High
• Fiber 12.54 g Good Source
• Sugar 12.11 g High
• Added Sugar 3.55 g Moderate
• Calcium 179.08 mg Moderate
• Iron 4.5 mg Good Source
• Potassium 969.27 mg Good Source
• Vitamin A 368.96 mcg_rae Good Source
• Vitamin C 13.99 mg Moderate
• Vitamin D 2.76 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅