Eosinophilic Esophagitis Friendly Instant Pot Black-Eyed Pea Soup
Total time1 hr 10 min
Prep time15 min
Cook time55 min
4.7(17)
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 1 lb dried black-eyed peas, rinsed and picked over
- 1 smoked ham hock (about 1 lb)
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 bay leaf
- 3 cups collard greens, stems removed, leaves thinly sliced
- 1 tsp apple cider vinegar
- salt, to taste
For serving
- hot sauce, for serving (optional)
- thinly sliced scallion greens, for serving (optional)
Instructions
- 1
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
- 2
Add the garlic, smoked paprika, thyme, black pepper, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not scorch.
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