(WZZM) - A bowl of hot soup is a perfect way to stay warm throughout the cold winter months here in West Michigan.
And in honor of the one year anniversary of the Helen DeVos Children's Hospital, we asked the chef of Spectrum Health, Steve Dorey, to join us to show you how to make a healthy soup with greens and black eyed peas.
To watch the segment, click on the video link. The recipe is below.
Soup: Winter Greens with Black Eye Peas and Roasted Tomato
Serves 6
Ingredients:
- Greens (Turnip, Mustard, Collard) 2 bunches
- Black eye Peas 1 can
- Tomato roasted 1 can
- Carrots diced 1/2 cup
- Leek chopped 1 ea
- Celery diced 1/2 cup
- Garlic Minced 1 tsp
- Ham Hock (bacon 4 slices diced) 1 ea
- Chicken or Vegetable stock 2 cups
- Salt and Pepper To Taste
- Thyme 1/4 tsp
- Sage 1 pinch
Wash vegetables and de-vein and chop greens. Sauté vegetables 3 - 5 min, add garlic for 1 minute more. Add peas, tomatoes, stock, hock and herbs. Simmer 30 - 40 minutes season with salt and pepper. Serve.