Collard Green, Sweet Potato and Black-Eyed Pea Soup

Adapted from Healthy Endeavors

INGREDIENTS:

• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 5 cups water
• 2 1/2 vegetable bouillon cubes
• 2 medium sweet potatoes, diced
• 1 bunch collard greens, chopped
• 3 cups cooked black-eyed peas
• 14 ounce can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• salt and pepper to taste

METHOD:

• Saute onion and garlic in olive oil until soft, about 5-7 minutes
• Add water, bouillon and sweet potatoes; bring to boil and simmer 10 minutes
• Add tomatoes, collard greens and spices and simmer until collards are tender, 10-15 minutes
• Stir in cooked black-eyed peas
• Season to taste with salt and pepper