Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic , crushed
• 1 small onion , chopped
• 2 medium carrots , peeled and sliced
• 3 leaves collard greens , coarsely chopped
• 1 , 15 ounce
• 1 , 14.5 ounce
• 1 cup water
• 0.5 cups quinoa
• 1 tablespoon cider vinegar , or to taste
• salt and ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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 per serving