Name: Black Eyed Pea Soup With Ham and Greens
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
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

1

Recipe by JanetB-KY

1

Person talking

Join In Now Join the conversation!

Black Eyed Pea Soup With Ham and Greens created by dicentra

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:: 50mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

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

Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
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.
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.
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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@JanetB-KY

Contributor

@JanetB-KY

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by dicentra

1/23/2008

Reply
review by dicentra

1/2/2008

We've all been sick with yucky colds, so instead of our normal big New Years Day feast, I made this. It has all the elements I try to incoporate into NYE dinner. :) I used escarole in place of the collars b/c that is what was in the fridge. I had reduced the amounts to just serve myself with some leftovers, but DH decided he wanted some. He liked it! That is high praise indeed! :) Perfect combination of flavors. I agree, don't skip the vinegar. Thanks. I bet this would freeze well, but mine isn't going to make it that far this time. ;)

Reply
creation by JanetB-KY

6/19/2006

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.