Hoppin’ John for Good Luck: #SundaySupper Recipe by Susan

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Servings: 4

Ingredients

32 ounces vegetable broth
1 dried chipotle pepper
1 ½ cups dried black-eyed peas or beans
1 tablespoon extra-virgin olive oil
1 yellow onion, sliced (about 2 cups)
¼ cup diced carrots
1 red pepper, diced (about 1 ½ cups)
2 celery stalks, including any leaves (about ½ cup)
1 Serrano pepper, seeded, minced
4 garlic cloves, minced
3 tablespoons white balsamic vinegar (or white wine vinegar)
2 large sprigs fresh thyme
1 teaspoon mustard
½ teaspoon Hungarian paprika
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon celery salt
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1 ½ teaspoon kosher salt
3 cups stemmed and sliced collard greens
¼ cup thinly slices scallions
¼ cup sharp cheddar cheese
4 cups of cooked rice
Ladle the soup out into bowls, and top each bowl with one tablespoon scallions and one tablespoon cheddar cheese