she said Black-Eyed Peas with Collard Greens Soup

As one might expect, I am certainly full of reflection and intentions today. I also am feeling so much gratitude for the blessings of the past year...making a long overdue trip to Florida with family, meeting Scott, visiting Tennessee for my Grandmother's birthday, and beginning this blog! How could I ever top that? Well this year, I intend to keep it simple and with a little bit of luck have another fantastic year.

Eating black-eyed peas and collard greens on New Years is considered good luck for many. I highly recommend enjoying this simple and delicious soup today. Let's start our year racking up good luck points through food!

2 cups dried black-eyed peas
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
8 cups veggie broth
1 bunch collard greens, stems & ribs removed, leaves thinly sliced
4 carrots, chopped
salt & pepper to taste
cayenne pepper to taste

1. Pick through peas to remove any debris or small stones and rinse well.
2. Transfer to a large bowl, cover with water & set aside at room temperature overnight, drain & rinse well.

3.  Heat oil over medium heat in a large pot. Add onion, garlic & celery & cook until onion is translucent.
4. Add peas & broth, bring to a boil & skim off & discard any foam on the surface.
5. Reduce heat & simmer, partially covered, for about 45 minutes.
6. Add collard greens & carrots & simmer for about 20 minutes more.

7. Season with salt & pepper & cayenne & serve.

Happy New Years!!