New Year's Soup

asian european filipino greek korean mediterranean middle eastern region soup side sour savory hard fast

Prep

27 min

Cook

95 min

Total

122 min

Ingredients (11)

1 tablespoon extra-virgin olive oil g

2 cloves garlic, crushed g

1 small onion, chopped g

2 medium carrots, peeled and sliced g

3 leaves collard greens, coarsely chopped g

1 (15 ounce) can black-eyed peas, rinsed and drained g

1 (14.5 ounce) can vegetable broth g

1 cup water g

½ cup quinoa g

1 tablespoon cider vinegar, or to taste g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

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.