Savannah Beans And Greens Soup

• 2 c. finely chopped onion
• 2 garlic cloves, pressed
• 3 c. vegetable or chicken stock
• 1/2 lb. fresh collard greens
• 2 c. undrained canned tomatoes
• 3-4 c. canned black-eyed peas
• 2 Tbsp. cider vinegar
• 2 Tbsp. brown sugar
• 1/4 tsp. dried thyme
• 1/2 tsp. ground allspice
• 1/2 tsp. Tabasco (or more)
• 2 c. cooked brown rice
• salt and pepper to taste

1. In a soup pot, combine onions and garlic in 2 cups of the stock. Bring to a boil, then reduce heat and simmer for 15 minutes. Meanwhile, prepare collard greens by removing coarse stems. Stack leaves and slice them thinly crosswise and then cut through stack lengthwise twice. Add the greens, tomatoes, peas, additional stock, vinegar, brown sugar, thyme, allspice and Tabasco. Simmer 15 minutes. Stir in rice and cook 3-5 minutes. Add salt and pepper to taste. Serve with cornbread.

onion, garlic, vegetable, fresh collard greens, tomatoes, blackeyed peas, cider vinegar, brown sugar, thyme, ground allspice, tabasco, brown rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81958 (may not work)