One of the things I like best about clean eating is that a few simple ingredients blended together can make a delicious meal that can be super easy. I routinely like to keep it simple with the freshest ingredients. Make it a one pot meal and it’s even better – less mess in the kitchen.
The inspiration for this recipe came from Clean Eating Magazine. Awhile back I had seen a recipe with black eyed peas and collard greens but I wasn’t so wild about the potatoes. I actually was looking for it recently, couldn’t find it and put together what I thought sounded good, with some additions and changes. It was absolutely delicious and it’s so basic that I can see making this pretty regularly in my meal planning routine.
You’ll love this clean eating recipe because it’s so fast, you have it made in about 30 minutes. And with greens, beans and sweet potatoes, it’s brimming with a whole host of nutrients your body needs. I love that it features so many complex carbohydrates and it will keep your energy up for hours.
1 medium onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 32 oz. carton low sodium vegetable broth
2 cups water
2 medium sweet potatoes, diced
1 bunch collards greens, chopped
15 ounce can black-eyed peas (I like Eden Organic)
14.5 ounce can diced tomatoes (I love Muir Glen, all organic)
½ tsp. dried oregano
½ tsp. dried rosemary
Sea salt and fresh pepper, to taste
1. Sauté onion and garlic in olive oil until soft, about 5-7 minutes.
2. Add broth, water and sweet potatoes, bring to a boil and simmer for about 10 minutes.
3. Add black-eyed peas, tomatoes, collards greens, oregano and rosemary and simmer until collards are tender, approximately 10-15 minutes.
4. Season with salt and pepper.
What’s your favorite way to combine beans and greens in a soup? Have other ideas for a quick and delicious soup that’s healthy? Do tell!