Ground Beef and Collard Greens With Carrots
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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!
Last week we had a major cold spell, right before the chilly weather set in I harvested as much as I could from my winter garden. My biggest hauls were several heads of cabbage and two huge bags of collard greens. I made a few batches of my favorite Chili Cheese Collard Green Chips but I knew I wanted a big hearty soup with the rest.
What ingredients do you need for Collard Green and Black Eyed Pea Soup?
This hearty soup is packed with meat and vegetables. It is perfect for these cold winter days, but it is also a great way to use up a garden haul! The ingredients you will need are:
- Ground beef or turkey
- Black Eyed Peas
- Collard Greens
- Onion
- Carrot
- Garlic
- Canned Tomatoes with Green Chilies
- Beef Broth
- Worcestershire
- Rice Vinegar
- Spices: Paprika, Garlic Salt, Onion Powder, Salt and Pepper
How do you make Collard Green and Black Eyed Pea Soup?
I use my Instant Pot for this recipe because there is no better way to make tender and delicious collard greens than in an instant pot. The greens do not become mushy, instead they are perfectly tender every time, without fail.
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.
Then add 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.
What should I serve with soup?
All soup should be served with cornbread, right? My favorite Cheesy Cornbread is my go to. It is ultra buttery and packed with cheese. A close second are these Sweet Potato and White Cheddar Corn Muffins. The addition of sweet potato adds a ton of flavor and keeps them incredibly moist. Here are some other side dish ideas:
- Easy Mexican Cornbread
- Green Chili Corn Fritters
- Farmer's Market Fritters (loaded with vegetables)
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.
Then add 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 Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 260 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 67mg Sodium: 434mg Carbohydrates: 15g Fiber: 4g Sugar: 5g Protein: 24g
Source: https://farmlifediy.com/collard-green-and-black-eyed-pea-soup-instant-pot/
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