![](https://cdn.statically.io/img/www.allrecipes.com/thmb/avrD3zk_Dvg48-CluOmavGHvK1M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8208186-98d5fdfbc2994423b0f12b3f2eba4b28.jpg)
Ingredients
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1 tablespoon extra-virgin olive oil
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2 cloves garlic, crushed
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1 small onion, chopped
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2 medium carrots, peeled and sliced
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3 leaves collard greens, coarsely chopped
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1 (15 ounce) can black-eyed peas, rinsed and drained
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1 (14.5 ounce) can vegetable broth
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1 cup water
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½ cup quinoa
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1 tablespoon cider vinegar, or to taste
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salt and ground black pepper to taste
Directions
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Heat olive oil in a soup pot over medium heat. Add garlic; cook and stir until it begins to brown, about 3 minutes. Add onion and carrots; cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Add collard greens; cook and stir until wilted, about 5 minutes.
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Add black-eyed peas and pour in vegetable broth; bring to a boil. Reduce the heat to low, cover, and simmer until vegetables are softened, 20 to 25 minutes.
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Meanwhile, bring water and quinoa to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer until all water has been absorbed, about 10 minutes.
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Stir cooked quinoa into soup and continue simmering until collard greens are tender, about 10 more minutes. Stir in cider vinegar and season with salt and pepper.
Nutrition Facts (per serving)
232 | Calories |
6g | Fat |
37g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 232 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 4% |
Sodium 556mg | 24% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 8g | 28% |
Total Sugars 4g | |
Protein 10g | 19% |
Vitamin C 16mg | 18% |
Calcium 88mg | 7% |
Iron 1mg | 8% |
Potassium 359mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.