Ingredients
1
package (16 ounces) dried black-eyed peas, sorted and rinsed
8
cups water
1/2
cup uncooked brown rice
2
teaspoons chopped garlic (from 4-ounce jar)
1/2
teaspoon dried marjoram leaves
2
medium stalks celery, chopped (1 cup)
2
medium carrots, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
2
cans (14 1/2 ounces each) ready-to-serve vegetable broth
2
cups bite-size pieces spinach, collard greens or turnip greens
Preparation
Heat peas and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in remaining ingredients except spinach. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally until peas are tender.
Stir in spinach. Cook 2 to 3 minutes.
