Directions

1. In a large pot, cook the onion and carrot in the olive oil on medium-high heat for 10 minutes or until onions start to turn golden. Add the garlic and cook for three more minutes.
2. Add the collard greens, vinegar, sugar, sausage, chicken broth, chipotles, tomatoes and thyme to the pot. Bring pot to a boil and then simmer for half an hour, stirring occasionally.
3. Take one can of black-eyed peas and roughly mash with a fork. Add these and the other can of black-eyed peas to the pot.
4. Continue to simmer soup for another 45 minutes. Season with salt and freshly ground black pepper to taste.
 

Per serving (1 cup) 175 calories, 5g fat, 1g sat fat, 22g carbohydrates, 11g protein, 847mg sodium, 6g fiber

Adapted from Gourmet Magazine