Black-Eyed Pea Stew with Collard Greens and Potatoes (from Clean Eating)

You will need:

• 4 cups low-sodium vegetable broth
• 8 oz collard greens, chopped (about 8 cups) * I used 4 cups... 8 seemed like a lot
• 1 14.5-oz can no-salt-added diced tomatoes * I used the garlic and onion flavored
• 12 oz red potatoes, cut into ½-inch dice (about 2 cups)
• 1 15.5-oz can black-eyed peas, rinsed and drained
• Ground black pepper, to taste

Directions:

1. Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add collard greens, cover and simmer for 15 minutes.
2. Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste, and serve immediately.

Nutrients per 2¼-cup serving: Calories: 180, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 37 g, Fiber: 8 g, Sugars: 5 g, Protein: 10 g, Sodium: 710 mg, Cholesterol: 0 mg

I really liked this soup, but it would be even better with more broth.  Maybe next time I would use more vegetable broth.