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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 1 large carrot, sliced
• 1 stalk celery, sliced
• 5 cloves garlic (4 sliced and 1 whole), divided
• 1 sprig fresh thyme
• 1/4 teaspoon crushed red pepper, or to taste
• 4 cups reduced-sodium chicken broth
• 1 15-ounce can diced tomatoes
• 5 cups chopped collard greens or kale leaves (about 1 bunch), tough stems removed
• 1 15-ounce can black-eyed peas, rinsed
• 6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
• 6 tablespoons shredded Gruyère or Swiss cheese
• 2 slices cooked bacon, finely chopped

Description

Collard Green & Black-Eyed Pea Soup - The Huffington Post

Kitchen Daily