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Collard Greens and Black-eyed pea Soup




Source of Recipe


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List of Ingredients




1–2 pounds chicken wings, 10 pieces
4 cups chicken stock
1 onion, chopped
4 cloves of garlic, minced
1 1/2 cup, canned stewed tomatoes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt to taste
Fresh ground pepper to taste
4 potatoes, peeled and cubed
2 cans black-eyed peas
3 chicken sausages, or turkey cut into pieces
2 pieces turkey bacon, chopped
6 cups collard greens, cleaned and chopped
Louisiana hot sauce to taste

In a soup pot, add the chicken wings and stock. Then add the chopped onions, garlic and spices and bring to a boil. Reduce the heat, add the tomatoes and crush with your hands. Season with salt and pepper to taste, and simmer. When the wings are tender, add the potatoes, black-eyed peas, sausage, turkey bacon and greens.

Simmer for 30 minutes, remove the wings and allow them to cool. Remove the chicken meat from the bones, and add to the soup. Season with hot sauce and serve with cornbread

Recipe