Collard Green and Black Eyed Pea Soup (Instant Pot)
This Collard Green and Black Eyed Pea Soup is the ultimate comfort food! Loaded with ground beef, carrots, collard greens and black eyed peas this is the perfect winter food!
Equipment
Ingredients
- 1 pound of ground beef or turkey
- 2 15 oz can black eyed peas (drained and rinsed
- 1 10 oz can tomatoes with green chilis (undrained)
- 1 cup chopped carrots
- 1 bunch of collards roughly 8 cups
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon rice vinegar
- 2 tablespoon worcestershire
- 1 tablespoon paprika
- ½ teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon each salt pepper
- 1 32 ounce beef broth
Instructions
- To begin, turn your Instant Pot on the sauté mode and lightly spray the bottom with cooking oil. Brown the ground beef and drain off any fat. Add the onion, carrots and garlic sauté until tender.
- Next, remove the tough stems from the greens and tear or chop them into bite sized pieces. Add them to the Instant Pot. Add in the drained and rinsed black eyed peas, undrained can of tomatoes and the remaining ingredients.
- Stir well and secure the lid to the Instant Pot, make sure the steam valve is set to closed. Set the pressure cooker setting to 8 minutes. It will take 15-20 minutes for the machine to get up to temperature.
- When the cooking cycle is over carefully release the stem manually.
Nutrition
Serving: 1.5 cups (may vary depending on if you like it thin or thick)Calories: 260kcalCarbohydrates: 15gProtein: 24gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 67mgSodium: 434mgFiber: 4gSugar: 5g
Tried this recipe?Let us know how it was!