Black eyed Peas and Collard Greens, it even rhymes! This is definitely a southern soup, traditionally served in the New Year. It has more than just the peas and greens, and all of the rest makes this soup hearty, full of flavor and every bit Southern!
Ingredients
- 1 lb black eyed peas rinsed vacuum packed,
- 1 tbsp oil
- 6 slices bacon cooked and crumbled (reserve dripping)
- 1 medium onion peeled and chopped
- 2 ribs celery chopped
- 2 medium carrots peeled and sliced
- 3 cloves garlic grated
- 1/2 lb ham cubed
- 1 15 oz can chopped tomatoes
- 1 small bunch collard green ribs removed and diced or 2 cups frozen collard greens
- 1 tspn paprika
- 1 tspn cumin
- 1 tspn chili powder
- 1 tspn ground black pepper
- 1 32 oz carton chicken stock or enough stock to cover the vegetables by about 2 inches
Instructions
- Gather all ingredients before starting recipe.
- Peel and chop onion and carrots and dice 2 stalks of celery into 1/2" dice.
- Heat olive oil in a medium sized stock pot over medium heat, add chopped bacon and cook until the bacon turns golden and is crispy. remove bacon to a plate and reserve.
- Add chopped vegetables to the oil and rendered fat and stir to combine. Sauté until the onions are translucent about 4-5 minutes. Grate 3 cloves of garlic into vegetable mixture, stir and cook for another minute.
- Add black eyed peas and stir to combine.
- Add one can of chopped tomatoes and ham.
- Add chicken stock, stir to combine, bring mixture to a boil, then reduce to a simmer and cook for 15-20 minutes or until the carrots and celery are soft. Add chopped collard greens and cook for another 5-10 minutes.
- If using a ham bone, remove bone and dice ham. Return ham to soup.
Author Notes
This soup can be a hearty and satisfying vegetarian dish if you omit the bacon, ham and substitute vegetable stock. You will not sacrifice flavor by omitting or substituting these ingredients.
