Collard Greens, Black Eyed Peas, and Sweet Potato Soup : Foodwise

Name: Collard Greens, Black Eyed Peas, and Sweet Potato Soup : Foodwise
Ingredients: 12 cups low sodium vegetable broth; 1 cup dried black eyed peas; 2 bay leaves; Tabasco to taste; Salt; pepper; 1 pound (2 medium) sweet potato, cubed in bite size pieces; ¼ cup Creole spice; 1 large bunch of collard greens; 1 medium yellow onion, chopped; 4 medium cloves garlic, chopped; ¼ cup olive oil; 1 tbsp sweet pepper chowchow juice; 1 medium sweet potato; 1 cup all-purpose flour; 2 cups cornmeal; ½ cup brown sugar; 2 ½ teaspoon baking powder; 2 teaspoons salt; 1 teaspoon cinnamon; 2 tablespoons unsalted butter for greasing the pan plus 2 more to spread on top when cornbread comes out of the oven; 2 cups milk; 2 eggs, slightly beaten; ¼ cup unsalted butter, melted

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Try this recipe for Collard Greens, Black Eyed Peas, and Sweet Potato Soup with Sweet Potato Cornbread by Wanda Blake.

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Ingredients

12 cups low sodium vegetable broth
1 cup dried black eyed peas
2 bay leaves
Tabasco to taste
Salt
pepper
1 pound (2 medium) sweet potato, cubed in bite size pieces
¼ cup Creole spice
1 large bunch of collard greens
1 medium yellow onion, chopped
4 medium cloves garlic, chopped
¼ cup olive oil
1 tbsp sweet pepper chowchow juice
1 medium sweet potato
1 cup all-purpose flour
2 cups cornmeal
½ cup brown sugar
2 ½ teaspoon baking powder
2 teaspoons salt
1 teaspoon cinnamon
2 tablespoons unsalted butter for greasing the pan plus 2 more to spread on top when cornbread comes out of the oven
2 cups milk
2 eggs, slightly beaten
¼ cup unsalted butter, melted