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!
6slicesbacon cooked and crumbled (reserve dripping)
1mediumonionpeeled and chopped
2mediumcarrotspeeled and sliced
115 ozcan chopped tomatoes
1smallbunch collard greenribs removed and diced or 2 cups frozen collard greens
1tspnground black pepper
132 ozcarton chicken stockor enough stock to cover the vegetables by about 2 inches
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.
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.