Ingredients
Units
Scale
- 1 medium yellow or white onion, about 1 cup
- 1 1/2 cups sliced carrots, about 2 carrots
- 3 stalks of celery, sliced
- 2 cups gold potatoes, diced about 3 medium potatoes
- 2 cans 14.5 oz. fire roasted tomatoes
- 1 can 15 oz. tomato sauce
- 1 32 oz. box vegetable stock
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh basil
- 1/2 teaspoon fine sea salt and cracked black pepper
- 1 tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 2 can 15 oz. black-eyed peas
- 4 cups collard greens, chopped
Instructions
- Add all ingredients except collards to slow-cooker, stir to combine and cook 3 to 4 hours on high or 6 to 8 on low heat.
- During the last half hour of cooking time add in the collards and stir to combine.
- Taste and add more salt and pepper to taste if needed.
- Serve with bread, have fun and enjoy!
Nutrition
- Serving Size: 1.5
- Calories: 155
- Sugar: 7.4
- Sodium: 728.2
- Fat: 1.2
- Saturated Fat: 0.2
- Carbohydrates: 31.9
- Fiber: 8.1
- Protein: 7.1
- Cholesterol: 0