Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
see more from this author
Comments (34)
Bland. Added some yellow curry paste. Not a repeat. Definitely needs a side of cornbread.
Haven’t cooked yet, but can’t wait to try!! This looks like it could be the bomb!!
I’m confused by broth amount. It is 32 ounces or 32ounces plus another half (16 ounces) for a total of 48 ounces of 6 cups. Thanks!
Made this yesterday! My husband snd I loved it!!!
This will definitely be our new New Year’s Day celebration soup.
We have made this recipe for three years now, so it’s become part of our New Year’s Day tradition. It is nourishing and delicious.
I was looking for recipes for New Year’s Day leftovers and found this. I didn’t have enough black eyed peas to make recipe as written so I used purple hull peas (brought fresh at farmer stand and frozen). I increased each vegetable 1/2 cup and added some shallots. Served topped with cornbread croutons.
This was a great New Years Day recipe! Not only delicious, but the recipe was so easy to follow and quick to prepare. Highly recommend and will make this again even if it’s not New Year’s Day!
I subbed kale for the collards and it was delicious!
Just made this. Added a couple of extra veggies (fresh corn off the cob and a handful of green beans). Taste-tested it with a little piece of cornbread and it’s delish!! Definitely will keep this one for future use!!
Looks great
Yum! Substituted spinach for the collard greens. Do you add the red wine vinegar and parsley to individual bowls or the pot itself?
So good my family loved it! I also had a nice side salad with this. I was worried it wouldn’t taste good but making this a yearly tradition now! The splash of vinegar at the end really brings it together.
the print / continue does not work…
I don’t have red wine
If you don’t have red wine vinegar, what is a substitute?
I have used apple cider vinegar as a substitute. It may not taste exactly the same, but should have an acid/fruit flavor.
I see avocado in the photo but not in print.
I think that may be zucchini.
Awesome *((
Yummy
Thank you. Your recipe is quite clear. I think perhaps you have some rude readers.
Is there a substitute for collard greens
I like spinach instead
I think Kale works great.
Will make this
Copy and paste.
No print option?
Yes, printer icon is at the very top – where it tells you “prep time, number of servings, and either print or save recipe”
Bring to boiling before adding broth? “Next seven ingredients” = broth, collard, peas, zucchini, Italian seasoning, smoked paprika, crushed red pepper. Confusing.
Made this last night for New Years Eve.
Had to make a few substitutions such as different beans and way too many collards which needed extra broth.
It turned out great. Because we could assemble the ingredients ahead of time we were able to enjoy our champagne with minimal interruptions.
A keeper.
Hi Kurt, I’m so sorry about the error. The instruction should have said to bring to boiling after adding those seven ingredients. I’ve updated the recipe accordingly. Thank you for bringing it to our attention.
Warmly,
Courtney Davison
Associate Editor for Forks Over Knives
I just made this for the first time. It smells delicious. My husband’s cardiologist suggested a plant based diet last week. I’ve jumped in with both feet! Luckily I love to cook and have some skill. I have been reading recipes from this site feverishly. Thank you.
This site is such a gift!