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Mess o’ Greens and Beans Soup

Author: Letty | @lettyskitchen

Ingredients

  • 8 ounces mess o’ greens, or collard greens or kale
  • 3 tablespoons extra virgin olive oil
  • 2 onions, red or yellow, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 can (15-ounce) diced tomatoes, about 2 cups
  • 2 cans (15-ounce) black-eyed peas, drained and rinsed, 3 to 4 cups
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar or honey
  • 1 pinch dried thyme
  • ¼ teaspoon ground allspice
  • ¼ teaspoon hot pepper sauce
  • ½ teaspoon sea salt
  • 2 cups cooked brown rice

Instructions

  • Rinse the greens well and remove the coarse stems. Chop coarsely and set aside.
  • Heat the oil in a soup pot. Stir in the onions and cook and stir until they are translucent. Add the garlic and cook and stir another minute or so. Add the vegetable broth, chopped greens, tomatoes and their juice, black-eyed peas, vinegar, brown sugar, thyme, allspice, hot pepper sauce and salt. Simmer for 15 minutes. Stir in the rice and simmer another 5 minutes. Season to taste with more salt and hot pepper sauce, if desired.