16ouncescollard greensThis is the large bag in my grocery store
½ teaspoongarlic powder
28 ouncestomatoesCrushed. No sugar.
2 CpotatoesI used a tri-color variety, but any will do.
2cansblack eyed peas15.5 ounce, rinsed and drained
Begin by adding the vegetable broth and two cups of water to a stockpot and bring to a boil.
Add oregano, garlic powder, and cumin. Stir well.
Chop collard greens and carrots into bite-sized pieces and add to the pot. Cover and simmer for about 15 minutes.
While collards are cooking, chop potatoes. Add potatoes and tomatoes to the pot and cook for about 10 minutes. Note: There is sugar in so many canned goods. Read the labels! I used the Cento brand of tomatoes.
Drain and rinse the black eyed peas and add to the pot. Stir until combined. Simmer until hot.
Add salt and pepper and top with parsley. Serve hot.