Black Eyed Peas and Greens Soup

Serves: 5
Total Calories: 151
Yield: 14 cups


2 1/2 tablespoons chopped garlic
1 large green pepper chopped (2 cups)
1 minced jalapeño pepper
1 tablespoon olive oil
6 cups chopped greens (any combination of kale, collards, Swiss chard, mustard)
6 cups stock or water
1/4 cup miso
1 cup warm water
3 cups cooked black-eyed peas


In a soup pot, sauté the garlic and peppers in the oil until soft, stirring occasionally.

Add the greens and stock or water, bring to a boil, lower the heat, and simmer for 20 minutes.

Dissolve the miso in the warm water, and add along with the black-eyed peas to the cooked vegetables. Heat until almost boiling, and serve.

If you need to reheat this soup, remember not to boil it, or the enzymes in the miso will be destroyed.

Nutritional Facts:

Serves: 5
Total Calories: 151
Calories from Fat: 36

This Black Eyed Peas and Greens Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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