Recipes: Slow Cooker Black Eyed Pea and Greens Soup
December 27, 2018
We hope you all had a Merry Christmas! We have taken a few weeks off from posting our weekly meal but this week we are back and we have a special recipe for you guys!
Did y’all know that as an old southern tradition it’s good luck for you to eat black eyed peas and collard greens on New Years Day? Well this week on the menu we have Slow Cooker Black-Eyed Pea and Greens Soup with Sweet Potato-Cornbread Muffins. Yum!!
This will be the perfect New Years Day meal if you want to have good luck in 2019?
PREP TIME: 30 min
COOK TIME: 8 hour 20 min
• 1 (16-oz) pkg dried black-eye peas
• 2 (32-oz) carton low-sodium chicken broth
• 4 cups chopped, stemmed collard greens
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 (14.5-oz) cans fire-roasted diced tomatoes
• ½ tsp hot sauce
• 1 bay leaf
• 1 Tbsp apple cider vinegar
• ½ tsp salt
• 1 sweet potato (about 8-oz)
• 1 cup plus 2 Tbsp plain yellow cornmeal
• ½ cup all-purpose flour
• ¼ cup sugar
• 1 ½ tsp baking powder
• ¾ tsp ground ginger
• ¾ cup plus 2 Tbsp low-fat buttermilk
• 2 large eggs, lightly beaten
• 2 Tbsp butter, melted
Soak peas in water to cover overnight; drain and rinse. Combine peas, broth, greens, onion, garlic, tomatoes, hot sauce, and bay leaf in a 5-to-7 quart slow cooker. Cover and cook on LOW 8 to 10 hours. Remove and discard bay leaf; stir in vinegar and salt. Note: this soup has no added fat and is mostly vegetables.
Preheat oven to 425 degrees. Prick potato several times with a fork. Microwave on a microwave-safe plate at HIGH 8 to 10 minutes or until tender. Cool. Peel potato; mash to equal ½ cup. Whisk together buttermilk, ½ cup potato, and eggs in a bowl until smooth. Add potato mixture to cornmeal mixture, and stir just until moistened. Stir in butter. Spoon into a 12-cup muffin pan coated with cooking spray. Bake 18 to 22 minutes or until golden brown.
NUTRITION AT A GLANCE:
MAIN: Serving size: 6 servings, 307 calories, 1g fat, 0g saturated fat, 21g protein, 54g carbohydrates, 11g fiber, 454mg sodium
MUFFINS: Serving size: 12 muffins, 124 calories, 3g fat, 4g saturated fat, 3g protein, 20g carbohydrates, 1g fiber, 241mg sodium