Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup.
Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes.
Increase heat to high and add broth, tomatoes and their juice.
Bring to a boil, scraping up any browned bits.
Discard the thyme sprig.
Stir in black-eyed peas; remove from the heat and cover.
Position rack in upper third of oven; preheat broiler.
Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes.
Rub each bread slice with the remaining garlic clove.
(Discard garlic.)
Turn the slices over and top with cheese.
Broil until the cheese is melted, 1 to 3 minutes.
Serve the soup topped with the cheese toasts and bacon.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
