Collard Green Soup
Smoked turkey, fire-roasted tomatoes, garlic, and collard greens all together in a warm and comforting bowl of delicious soup. Serve with a side of buttery corn bread.
Servings 6 servings
Calories 226kcal
Ingredients
- 2 tablespoons Olive Oil
- 1 Yellow onion chopped
- 4 cloves Garlic chopped
- 1 pound Smoked turkey wings
- 1 teaspoon Cajun seasoning
- 6 cups Low-sodium Chicken broth
- 1 cup Dry black-eyed peas rinsed
- 15 ounce Fire-roasted tomatoes undrained
- 1 large Bunch of Collard greens leaves only, thinly sliced (8 cups)
- 1 tablespoon Apple cider vinegar
- Salt and pepper to taste
Instructions
- Place oil in a large pot over medium heat and add chopped onions. Cook and stir until softened, about 4-5 minutes. Add chopped garlic and stir for an additional minute.
- Add smoked turkey, cajun seasoning, chicken broth, and black-eyed peas. Increase heat to medium-high heat and bring the mixture to a quick simmer. Allow to simmer for 2 minutes, then reduce heat to medium-low. Cover with a tightly fitting lid and allow to simmer on medium-low heat for about 1 hour, until the turkey wing meat becomes tender.
- Remove the smoked turkey wing from the pot and shred the meat from the bone. Set aside the meat.
- Add roasted tomatoes and collard greens to the pot. Allow it to simmer for an additional 20 minutes until the greens are tender. Return the meat to the pot and add the apple cider vinegar. Salt and pepper to taste.
Notes
- Try and get smaller-sized smoked turkey wings to ensure they become tender in about an hour. Large pieces will take longer to cook.
- If subbing canned black-eyed peas for the dried ones, add the black-eyed peas during the last 10 minutes of cooking.
Nutrition
Serving: 1g | Calories: 226kcal