{"id":14523,"date":"2010-08-04T22:36:18","date_gmt":"2010-08-05T02:36:18","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=14523"},"modified":"2010-08-04T22:57:13","modified_gmt":"2010-08-05T02:57:13","slug":"collard-greens-and-black-eyed-pea-soup%e3%82%b3%e3%83%a9%e3%83%bc%e3%83%89%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%81%a8%e9%bb%92%e7%9b%ae%e8%b1%86%e3%81%ae%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=14523&lang=en","title":{"rendered":"Collard Greens and Black-Eyed Pea Soup
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\"\"<\/a><\/p>\n

Collard Greens and Black Eyed Pea Soup<\/strong>
\nLunch August 1, 2010<\/em><\/p>\n

I made this soup when I needed to clean up the vegetable section in my fridge. I was not planning to make a blog post with this soup, but it turned out unexpectedly tasty, so I decided to write down all the ingredients here so that I can make it again. I love using my chipotle sauce. This sauce instantly adds a Southern flavor (at least that’s how I feel!). \u3000<\/p>\n

Collard Greens and Black-Eyed Pea Soup: salad oil, onion, garlic, (carrot, celery), collard greens, pork, black eyed peas, water, chicken base, beef base, chipotole sauce, Louisiana hot sauce, sugar, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\u663c\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff18\u6708\uff11\u65e5<\/em><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Collard Greens and Black Eyed Pea Soup Lunch August 1, 2010 I made this soup when I needed to clean up the vegetable section in my fridge. I was not planning to make a blog post with this soup, but it turned out unexpectedly tasty, so I decided to write down all the ingredients here […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7,12],"tags":[],"class_list":["post-14523","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14523","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14523"}],"version-history":[{"count":31,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14523\/revisions"}],"predecessor-version":[{"id":14602,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14523\/revisions\/14602"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}