Black Eyed Pea Soup With Ham and Greens

Posting this for ZWT 2006 (French Cajun & Creole region). This is a very homey comforting sort of a soup. The spices are easily played with if you like it spicier and it is even better with a good dollop of hot sauce in it.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 4  tablespoons  oil
• 2  medium onions, chopped
• 1  lb cooked ham, chopped
• 1  carrot, peeled and finely chopped
• 2  garlic cloves, chopped
• 1  lb  collard greens, finely chopped
• 1 (14 ounce) can chicken broth
• 5  cups water
• 1  bay leaf
• 1⁄2 teaspoon red pepper flakes
• 2 (16 ounce) cans black-eyed peas (I use the ones with Jalapeno in them myself)
• 2  teaspoons cider vinegar
•  salt and pepper

Directions

1. Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
2. Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
3. Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
4. Don't omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.