at
Ingredients:
- 2 leeks, trimmed, halved, & sliced
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1½ 32-oz. containers low-sodium vegetable broth
- 4 cups chopped stemmed collard greens
- 2 15-oz. cans no-salt-added black-eyed peas, rinsed & drained
- 1 medium zucchini, halved lengthwise & cut into ¼-inch-thick slices
- 2 teaspoon Italian seasoning, crushed
- ¾ teaspoon smoked paprika
- ½ teaspoon crushed red pepper (optional)
- 1 to 2 tablespoons red wine 2 tablespoons chopped fresh parsley
Directions:
- In a large pot cook leeks, celery, carrots, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- Bring to boiling; reduce heat. Add the next seven ingredients (through crushed red pepper, if using). Cover and simmer for 20 minutes or until vegetables are very tender.
- Season to taste with red wine vinegar. Sprinkle with parsley.
source: forksoverknives.com
