Collard Greens and Sweet Potato Soup

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Bowl of sweet potato, black eye pea and collard soup next to the larger pot of soup.

Collard Greens and Sweet Potato Soup

Prep Time 10

Cook Time 45

Total Time 55

Author Brooke Burks

Ingredients

1.5 pounds lean ground beef
1 tablespoon avocado oil
1/2 onion diced
2 medium sweet potatoes diced
1 medium sweet pepper diced
1 can black eyed peas drained and rinsed
2 teaspoon cajun seasoning
2 teaspoon smoked paprika
2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4 cups beef broth low sodium
4 cups fresh collard greens chopped

Instructions

In a large soup or stock pot, brown ground beef with 1 T avocado oil. Add onion, sweet potatoes and chopped sweet pepper. Saute over medium heat until tender, about 3 to 5 minutes.
1.5 pounds lean ground beef, 1 tablespoon avocado oil, 1/2 onion, 2 medium sweet potatoes, 1 medium sweet pepper
Add black eyed peas, cajun seasoning, paprika, salt, pepper and garlic stirring well to coat.
1 can black eyed peas, 2 teaspoon cajun seasoning, 2 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoon garlic powder
Gradually add broth and bring to a boil. Reduce the heat and allow it to simmer for 15 to 20 minutes until sweet potatoes are fork tender.
4 cups beef broth
Add in collard greens and allow to simmer for another 20 to 25 minutes.
4 cups fresh collard greens

Nutrition(All values are estimates only)

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