Black-eyed Pea Soup with Ham and Greens

Black-eyed Pea Soup with Ham and Greens

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  • Prep Time


  • Total Time


  • Servings



  • 4 tablespoons Crisco® Pure Vegetable Oil

  • OR 4 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA

  • 2 medium onions, chopped

  • ½ pound cooked ham, diced

  • 1 carrot, peeled and finely chopped

  • 2 cloves garlic, minced

  • 1 pound collard greens, stems and ribs removed, finely chopped

  • 1 (14 oz.) can chicken broth

  • 5 cups water

  • 1 bay leaf

  • ½ teaspoon crushed red pepper flakes

  • 2 (16 oz.) cans black-eyed peas

  • Salt and pepper

  • 2 teaspoons cider vinegar


1.HEAT oil in a large saucepan over medium heat. Add onions, ham, carrot and garlic. Cook, stirring occasionally, until onion is soft. 2.ADD collards, broth, water, bay leaf and crushed red pepper flakes to saucepan; simmer until greens are tender, about 25 minutes. Rinse and drain black-eyed peas. 3.MASH 1 can of peas in a medium bowl; stir mashed and whole peas into soup; simmer 5 minutes. Season to taste with salt and pepper; stir in vinegar.


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