Black Eyed Pea Soup

By BearForce

Ingredients

• 16-oz. package dried black-eyed peas, rinsed and sorted
• 2 lbs. smoked turkey wings
• 1/3 cup finely chopped country ham
• 1/4 tsp. dried crushed red pepper
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 2 carrots, cut into 1-inch pieces
• 1 celery rib, diced
• 1 bay leaf
• 2 Tbsp. canola oil
• 16-oz. package fresh collard greens trimmed and finely chopped
• 1 Tbsp. hot sauce
• 1 Tbsp. apple cider vinegar
• Hot cooked brown rice and jalapeno cornbread

Preparation

Step 1

1. Bring peas, turkey wings, and 6 cups water to a boil in a large Dutch oven. Cover, reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming any foam from the surface. Drain peas, reserving 1 1/4 cups liquid. Remove turkey meat from bones. Chop meat.

2. Saute ham and next 7 ingredients in hot oil inDutch oven over medium-high heat for 10 minutes or until vegetables are tender. Add peas, reserved liquid, turkey meat, collards, hot sauce and 6 cups water. Bring to a boil; reduce heat to medium and simmer, stirring occasionally for 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf. Serve over rice and with jalapeno cornbread.