New Year's Soup

Name: New Year's Soup
Total time: 70
Yield: 4
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) can black-eyed peas, rinsed and drained; 1 (14.5 ounce) can vegetable broth; 1 cup water; 0.5 cup quinoa; 1 tablespoon cider vinegar, or to taste; salt and ground black pepper to taste

Recipe by Sara Boyd Smith from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

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1 tablespoon extra-virgin olive oil
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2 cloves garlic, crushed
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1 small onion, chopped
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2 medium carrots, peeled and sliced
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3 leaves collard greens, coarsely chopped
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1 (15 ounce) can black-eyed peas, rinsed and drained

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1 (14.5 ounce) can vegetable broth
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1 cup water
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0.5 cup quinoa
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1 tablespoon cider vinegar, or to taste
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salt and ground black pepper to taste

Instructions

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.
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.
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.
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.