Black Eyed Pea Soup With Ham and Greens

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

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Recipe by JanetB-KY

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: 6

UNITS: US

INGREDIENTS

Nutrition

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.

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