Black Eyed Pea Soup with Ham and Greens

By Cindy_Wicker

Ingredients

• 4 tbsp oil
• 2 medium onions, chopped
• 1/2 lb cooked ham, diced
• 1 carrot, peeled and finely chopped
• 2 cloves garlic, minced
• 1 lb collard green, stems and ribs removed, chopped
• 1 (14-1/2 oz) can chicken broth
• 5 cups water
• 1 bay leaf
• 1/2 tsp crushed red pepper flakes
• 2 (16oz) cans black-eyed peas
• salt and pepper
• 2 tsp cider vinegar

Details

Servings 6

Preparation

Step 1

Heatt 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 crushed red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes. Rinse and drain black-eyed peas. Mash 1 can of peas in medium bowl. stir mashed peas and whole peas into soup and simmer 5 minutes. Season to taste with salt and pepper. Stir in vinegar.