Collard Green and Black Eyed Pea Soup ~pressure cooker alert!

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I made this in the pressure cooker for New Years and it was so good, I had to add it to my recipe section so I can make it again.  Make this, doesn't matter that its healthy, its delicious!  Do it!
I used dried beans, put them in the pressure cooker in the morning and cooked them,drained them and added everything else,  I made the mirepoix seperate and threw that in also at this stage...cooked it in my pressure cooker on the veggie setting for five minutes and it was done!

Mirepoix in the works

I still have fresh thyme and some other herbs growing in my garden...in Dec after snow! 

The bread is really good too, but if you are dieting, skip it, its a lot of calories..We've been eating the bread nightly as a tv snack...yikes!  At last I am working out!

Collard Green & Black-Eyed Pea Soup

http://www.eatingwell.com/recipes/collard_green_black_eyed_pea_soup.html
From EatingWell:  January/February 2008Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. There's no need for loads of ham or salt pork—just a small amount of bacon gives it a wonderful smoky flavor. You can skip the bacon and substitute vegetable broth for chicken broth for a great vegetarian dish.
6 servings, about 1 1/3 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 1 large carrot, sliced
• 1 stalk celery, sliced
• 5 cloves garlic, (4 sliced and 1 whole), divided
• 1 sprig fresh thyme
• 1/4 teaspoon crushed red pepper, or to taste
• 4 cups reduced-sodium chicken broth
• 1 15-ounce can diced tomatoes
• 5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
• 1 15-ounce can black-eyed peas, rinsed
• 6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
• 6 tablespoons shredded Gruyère or Swiss cheese
• 2 slices cooked bacon, finely chopped

Preparation

1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
2. Position rack in upper third of oven; preheat broiler.
3. 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.

Nutrition

Per serving : 192 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 13 mg Cholesterol; 23 g Carbohydrates; 12 g Protein; 5 g Fiber; 518 mg Sodium; 253 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1/2 medium-fat meat, 1/2 fat