There are fourteen layers, each with a thin covering of chocolate. I hope you enjoy it! I frequently travel to Georgia because I’m from there for family gatherings and church events.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 small onion, chopped
- 2 medium carrots, peeled and sliced
- 3 leaves collard greens, coarsely chopped
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 (14.5 ounce) can vegetable broth
- 1 cup water
- ½ cup quinoa
- 1 tablespoon cider vinegar, or to taste
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a soup pot over medium heat. Add garlic; cook and stir until it begins to brown, about 3 minutes. Add onion and carrots; cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Add collard greens; cook and stir until wilted, about 5 minutes.
- Add black-eyed peas and pour in vegetable broth; bring to a boil. Reduce the heat to low, cover, and simmer until vegetables are softened, 20 to 25 minutes.
- Meanwhile, bring water and quinoa to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer until all water has been absorbed, about 10 minutes.
- Stir cooked quinoa into soup and continue simmering until collard greens are tender, about 10 more minutes. Stir in cider vinegar and season with salt and pepper.
Reviews
I guess I used this as a base recipe and took other’s suggestions. It turned out great and everyone loved it. I basically ended up with a doubled recipe and wish I had made more! I put 4-6 cups of chicken broth in a crock pot and turned it on high while I started the rest. In a VERY LARGE SKILLET, I browned a packaged of kielbasa and 4 oz of chopped up bacon together. Put the cooked meat in the broth in the crock pot. Cooked the carrots and onions in the rendered meat fat (add butter, lard, or avocado oil if you need more fat) for about 7-8 minutes and then added the garlic for another 1- 2 minutes. While the carrots and onions were cooking, I washed and trimmed a whole bag of collards (purchased from the grocery store). After the garlic was done, I put the collards on top of the cooked veggies in the skillet. Let the collards sit for just a minute and then began to turn them. Let them sit and then turn. Repeat until they begin to turn a bright green and start to release some of their juices. (Optional: Add in some red pepper flakes as you turn the collards, if desired.) Add the collards mixture to the crock pot. Drain and rinse 2 cans of Black Eyed Peas (I used Bush’s) and add to the crock pot. Add Apple Cider Vinegar to taste ( I did 2 Tablespoons), and salt and pepper. Mix contents well. Push collards down under the broth. If you taste it now, all you’ll taste is probably the vinegar. Give it some time. Cook on high for 1 hour, then turn down to low and give it at least another 2 hours on low. Serve with cornbread. Enjoy.
Don’t wait for New Years to enjoy this delicious and healthy soup! Best with bone broth and pack in extra collards!
Ended up delicious and pretty, but made a few accidental and intentional modifications. Had no carrots so diced a red pepper, and we liked the color it provided. I used a can of collards instead of fresh because I’m lazy, and the texture of the more finely chopped leaves was nice in the soup. Also used bacon as others suggested. BUT – I accidentally added a 32 oz box of vegetable broth rather than a smaller can – and I don’t know how this could qualify as a soup without this amount of liquid. 32 oz seemed perfect to us. Will use chicken broth for more flavor next time.
Very good!!! I added hot turkey sausage, bacon, and corn. Great recipe! 🙂
This was a rather easy recipe to put together for a quick weeknight dinner. I followed other reviewers’ suggestions and started with 4oz of bacon instead of oil. I also added celery and used chicken broth instead of veggie.
We really enjoyed this. I added a lot more broth just for personal preference but otherwise made it as written. Will make again!
I enjoyed this recipe. I was looking for something different for New Years back-eyed peas. Usually I do the Texas caviar thing. Mine didn’t turn out like soup more like a side dish (broth was soaked up with the quinoa) but it was tasty
This is our new favorite soup recipe! We took the advice of others and used a few slices of bacon and chicken broth. I was a skeptic about the flavors but it’s a really delicious soup. We’ve made it twice since New Year’s Day!
Really good! However, I did modify a little. I diced and cooked 3 bacon strips with the garlic, onion, and carrots until bacon was lightly browned, then put into soup. I used chicken broth (32 oz.) as the base, and doubled the amount of collards. I served soup with freashly sliced bread that I buttered and sprinkled with freashly chopped rosemary, then toasted in oven. Really awesome! Wife and son loved it too!!
Added tofurky kielbasa, bay leaf, and red pepper flakes. Used frozen instead of canned black eyed peas. Used kale instead of collards since I couldn’t find collards, so omitted the cider vinegar. Excellent and healthy soup!
This was a great soup. I added 6 strips of center cut bacon and doubled the carrots and collard greens. My husband and I loved it.
This was awesome! I doubled up on everything (tripled on the garlic for flavor) because I feed a family of 7 everyday (Myself, the Boyf, our four children and my mom who always makes it over in time for dinner HA!). I added more leaves of greens, an additional 2 cups of veggie broth after doubling all the ingredients and added one package of turkey kielbasa for flavor (I cut them just like the carrots, and added it when I added the beans). IT WAS DELICIOUS!!! I was surprised how FILLING it was! I had one bowl and was more than full! As a side, I made bruschetta and basic salad. My entire family…Even my picky 3 year old asked for seconds! This is a GREAT meal to freeze if you meal prep!
Delicious, easy and healthy. I doubled the recipe, started with 4 slices of chopped bacon , added a bay leaf, parsley and red pepper flakes for more flavor and skipped the quinoa. Happy New Year!
A pleasure to make. Easy and delicious.
What a great recipe….really flavorful and filling. My husband loved it. I did make it with a little more collard greens than it calls for and a bit extra garlic.
Easy to make, delicious, and filling. I used half a can of collard greens instead of the fresh leaves and added with the other cans of food. Even my – I don’t eat a meal without meat fiance enjoyed this soup. I will add 1/2 – 1 can more broth next year though.
Both my husband and I liked it! Good way to start off the new year!