Ingredients
- 1 medium yellow or white onion about 1 cup
- 1 ½ 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
- ½ teaspoon fine sea salt and cracked black pepper
- 1 tablespoon smoked paprika
- ½ 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: 1.5 | Calories: 155kcal | Carbohydrates: 31.9g | Protein: 7.1g | Fat: 1.2g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 728.2mg | Fiber: 8.1g | Sugar: 7.4g
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