Every now and then I make something that is completely AMAZING!! Last night was one of those meals. Huck and I are still talking about how great dinner was. This is a must try recipe. You will not be disappointed! I promise!! If anything, Pin it for next year!! Just MAKE IT!!
Black Eyed Pea and Collard Green Soup
Makes 6 Large Bowls
- 2 Cups Black Eyed Peas
- 2 Cups Collard Greens
- 3 Medium Potatoes- Diced
- 1 Cup Cooked Pork or Chicken- Diced
- 2 Large Tomatoes- Seeded and Diced
- 4 Cups Chicken Stock
- Salt and Pepper to Taste
Combined all ingredients in a large pot. Heat over medium low heat.
Cook for 20-25 minutes or until potatoes are tender.
Serve soup with Cornbread Croutons.
Recipe from Martha White
- 1 Large Egg
- 1 1/3 Cup Buttermilk or regular Milk
- 1/4 Cup Butter
- 2 Cups Cornmeal
- 2 Tbsp Vegetable Oil
- 3 Tbsp Corn Meal
Preheat oven to 450 degrees.
Beat egg in medium bowl. Stir in milk, butter, and corn meal. Mix until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons more milk.
If using a cast iron skillet, Heat pan over medium heat. Add oil and sprinkle dry corn meal over pan. Add corn meal mixture to pan.
Bake for 20 to 25 minutes or until golden brown.
- 1/2 Pan Cornbread
- 1/4 Cup Oil
Heat pan over medium heat.
Cut cornbread into large dices. Coat with oil and add to pan. Cook on all side until brown.
Serve over with Black Eyed Pea and Collard Green Soup.
Really, the best soup I’ve made to date!!
Now, I’m off to get ready for my date at the beach and drinks with friend!!