My son who doesn’t like greens much loves this soup.
1 teaspoon oil
14 to 16 ounces smoked sausage
¼ cup chopped green pepper
2 teaspoons minced garlic
3 (14.5 0z) cans chicken broth or about 6 cups if using homemade
1 (15 oz) can black eyed peas
8 ounces frozen collard greens
½ teaspoon paprika
1 teaspoon onion powder
Chop the smoked sausage into bite sized pieces. Heat oil in bottom of soup pot over medium heat. Add sausage, green peppers, and garlic. Cook until green pepper is soft and sausage starts to brown.
Add chicken broth, black eyed peas, collard greens, paprika, and onion powder. Bring to a boil. Lower heat and simmer for about 10 to 15 minutes (or until collard greens are well cooked).
If using a sausage that has a higher fat content the oil may be unnecessary. You could use chopped onion added with the peppers instead of onion powder. If you like more heat add hot sauce or a stronger pepper (like cayenne or chipotle).
I made collard green soup the first time using a recipe off a card given away free at Wal-mart. When I lost the recipe card I made it using what I could remember from the card and a few changes from various recipes I found online. I’ve changed amounts and ingredients slightly each time I made it until I came up with a recipe that works for us.
Last night I tried a new recipe that my daughter chose out of my newest Healthy Cooking magazine. Here is the recipe as it appeared in the magazine.
Easy Tortellini Soup Recipe
1 medium onion, chopped
1 tsp. olive oil
1 garlic clove, minced
2 cans (14 ½ oz. each) reduced sodium chicken broth
1 can (14 ½ oz.) diced tomatoes, undrained
9 oz. refrigerated cheese tortellini (or tortellini of your choice)
3 cups chopped fresh spinach
1 Tbsp. balsamic vinegar
¼ tsp. pepper
Shredded Parmesan cheese, optional
In a Dutch oven, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.
The grocery store didn’t have any fresh spinach that looked good so I used about 2/3 of a can of canned spinach instead of fresh. I was also out of parmesan cheese so I used mozzarella cheese instead. Since I was fixing it for supper I also added about 8 oz. of chopped cooked chicken breast for more protein at the same time I added the tortellini and served it with homemade garlic bread.
The soup was very easy to make and tasted pretty good. I think the rest of my family liked it even better than I did. The cheese added quite a bit to the soup in my opinion and Parmesan would probably be even better. When I make it again I will probably use a little more garlic and a little less balsamic vinegar.