- PREP-TIME: 20 MINUTES / READY IN: 40 MINUTES
- MAKES 12 CUPS
- SERVING SIZE: 3 CUPS
- PRINT/SAVE RECIPE
Tradition says that on New Year’s Day, eating black-eyed peas brings luck and greens brings money. You’ll feel pretty rich and lucky eating this soup any day. For more festive recipes, see our Holiday Menu Builder.
By Nancy Macklin, RDN,Last Updated: Dec 8, 2021
INGREDIENTS
- 2 leeks, trimmed, halved, and sliced
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1½ 32-oz. containers low-sodium vegetable broth
- 4 cups chopped stemmed collard greens
- 2 15-oz. cans no-salt-added black-eyed peas, rinsed and drained
- 1 medium zucchini, halved lengthwise and cut into ¼-inch-thick slices
- 2 teaspoon Italian seasoning, crushed
- ¾ teaspoon smoked paprika
- ½ teaspoon crushed red pepper (optional)
- 1 to 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley
INSTRUCTIONS
- In a large pot cook leeks, celery, carrots, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the next seven ingredients (through crushed red pepper, if using). Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are very tender.
- Season to taste with red wine vinegar. Sprinkle with parsley.
NUTRITIONAL INFORMATION:
Per serving (3 cups): 230 calories, 43 g carbohydrates, 12 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 302 mg sodium, 12 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.