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Mississippi Minestrone

This easy minestrone soup recipe gets a Southern-style makeover with black eyed peas, red beans, collard greens and okra.
Course Soup
Cuisine American
Cook Time 45 minutes
Total Time 45 minutes
Servings 4 people
Author Lisa B.

Ingredients

  • 2 tablespoons olive oil
  • 1 small white onion chopped
  • ½ cup sliced okra or 1 zucchini, quartered then diced
  • ½ cup chopped fresh green beans
  • 1 celery stalk chopped
  • 2 cloves minced garlic
  • 4 cups chicken or vegetable broth
  • 1 15 ounce can red beans , rinsed and drained
  • 1 cup frozen black-eyed peas
  • 1 14 ounce can diced tomatoes
  • ½ cup sliced carrots
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 1½ cups water
  • 3 cups fresh collard greens stems removed, coarsely chopped
  • ½ cup small shell pasta optional
  • Salt to taste

Instructions

  • In a large stockpot, heat olive oil over medium high heat. Add onion, okra or zucchini, green beans, celery, and garlic. Sauté until onion turns translucent, about five minutes.
  • Add chicken broth, red beans, black eyed peas, tomatoes, carrots, seasonings, and water. Bring soup to a boil, then reduce heat and simmer, covered for about 20 minutes.
  • Add collard greens and pasta, return the lid to the pot and bring soup back to a simmer. Cook for an additional 20 minutes or until black eyed peas and collard greens are tender. Season with salt.