Monday, December 6, 2010

Collard Greens, Black Eyed Peas and Beef Soup

My husband buys frozen organic black eyed peas (as you know by now) and i like the fresh collard greens at Peter Burkhart's organic stand at Sarasota's Farmer's Market. I also buy beef from Whole Foods and we bought a roast on sale and cut in into cubes and then into zip lock bags into the freezer for soups and stews or chili. Brilliant.
In a large pot ( 4 quart ):
4 cups water and
one cardboard box of stock (I use the Imagine brand of chicken or vegetable because they use no sugars or corn syrups etc.).
1 diced onion
1 self made package of cubed beef (3/4 lbs at most) I place the frozen beef in the water directly
1 package of frozen black eyed peas
6 large collard green leaves cut lengthwise 4 times then chopped
1 large can of whole tomatoes, i add entire can but break the tomato pieces with my hands as they enter the pot
6 cloves garlic cut in large pieces
1 T cayenne or crushed red pepper (i like it spicy, so maybe that's too much so use your own judgement on the amount)
3 bay leaves
1 T rock salt
1/4 cup left over wine if available
Bring to boil, let simmer, then let sit and keep pan covered at all times.
This soup should be done in an hour so eat as much as possible whenever possible.
remember how important greens are for our bodies, and this is just another way to get a bunch of good stuff into our gorgeous bodies!

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