Black-Eyed Pea and Collard Greens Soup

Ingredients

• 3 su bardağı karalahana, sapları ayıklanmış ve doğranmış (yaklaşık 227g) · 158 kcal
• 4 su bardağı haşlanmış börülce, süzülmüş (yaklaşık 2 kutu konserve) · 641 kcal
• 1 yemek kaşığı bitkisel sıvı yağ · 183 kcal
• 1 adet orta boy kuru soğan, doğranmış · 65 kcal
• 1/8 çay kaşığı sarımsak tozu · 1 kcal
• 113 gram dilimlenmiş jambon · 195 kcal
• 1 kutu düşük sodyumlu tavuk veya sebze suyu (411g) · 61 kcal
• isteğe göre tuz ve karabiber
• 2 tatlı kaşığı elma sirkesi · 4 kcal

Method

1. Heat the vegetable oil in a large pot over medium heat. Sauté the chopped onion, garlic powder, and sliced ham for 3 to 5 minutes until the onion is translucent.
2. Add the chopped collard greens and broth to the pot. Cover and simmer over low-medium heat for about 20 minutes until the greens are tender.
3. Meanwhile, place half of the black-eyed peas in a small bowl and mash them with a fork. Stir both the mashed and whole peas into the soup.
4. Simmer the soup for another 5 minutes to blend the flavors. Season with salt and pepper to taste, stir in the apple cider vinegar just before serving, and enjoy hot.

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