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Before you jump to Black-Eye Pea and Collard Greens Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

Remember when the only people who cared about the environment were tree huggers and hippies? Those days are over, and it looks like we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active involvement. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Keep reading for some methods to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. Eco-friendly living is not really that difficult. It’s concerning being sensible, usually.

We hope you got insight from reading it, now let’s go back to black-eye pea and collard greens soup recipe. To make black-eye pea and collard greens soup you need 11 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to cook Black-Eye Pea and Collard Greens Soup:

1. Provide 2 cup dried Black-Eye peas
2. Prepare 2 tbsp extra virgin olive oil
3. Use 1 large yellow onion, chopped
4. Provide 2 garlic cloves, finely chopped
5. You need 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
6. You need 2 stalks celery, chopped
7. Use 6 cup low-sodium chicken broth
8. Provide 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
9. Prepare 4 carrots, chopped
10. You need 1 ground black pepper to taste
11. Take 1 cayenne pepper to taste

Steps to make Black-Eye Pea and Collard Greens Soup:

1. Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rise well. I used black-eyed pea from a can. (Optional)
2. Heat oil over medium heat in a large pot. Add onion garlic, chicken and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any form on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve. Serves 6

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