I am addicted to Black Eyed Peas and Greens (Soup)

I bought some black eyes peas since I have found I really like their flavor thanks to a variety of dishes including the Portland Bye and Bye bar's side dish on the BBQ platter. Yum! I have never tried mustard greens before so I decided to try them in a soup and carrots sounded like they would go well with it all. As I was cooking up the soup, I decided it needed a little more of something, and decided to add lemon juice. After it was all cooked and ready for eating, I was surprised by my enjoy of this fairly simple soup. I hope you have the same surprise.

Black Eyed Peas and Greens Soup

1 1/2 cups dry Black Eyed Peas

10 cups water

2 Carrots, chopped

2 Vegetable Bouillon Cubes

1/4 cup Lemon Juice

1 tsp Salt

1 tsp Black Pepper

1 tsp Garlic Granules

1 bunch Mustard Greens, chopped

Place the black eye peas in 4 cups of the water and bring to a boil in a large pot. Lower heat to a low simmer and cook 30 minutes. Add the rest of the water, carrots, bouillon cubes, lemon juice, salt, pepper and garlic and cook an additional 15 minutes. Place the greens in the pot and stir to combine and cook for about 10 minutes, until the greens are cooked down and flavors could be absorbed.