Gather all ingredients before starting the recipe.
Peel and chop 1 medium onion 2 ribs celery and 2 medium carrots cut into 1/2" dice.
Heat 1 tbsp oil in a medium sized stock pot over medium heat, add 6 slices bacon, cut into 1/2" pieces and cook until the bacon turns golden and is crispy. Remove bacon to a plate and reserve.
Add chopped vegetables to the oil and the rendered fat and stir to combine. Sauté until the onions are translucent, about 4-5 minutes. Grate 3 cloves garlic into the vegetable mixture, stir and cook for another minute. Add 1 tsp paprika, 1 tsp cumin, 1 tsp chili powder, 1 tsp ground black pepper and stir to combine.
Add 1 lb black eyed peas and stir to combine.
Add 1 15 oz can chopped tomatoes and 1/2 lb ham and stir to combine.
Add 1 32 oz carton 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 1 small bunch collard greens, chopped and cook for another 5-10 minutes.
If using a ham bone, remove bone and dice ham and return ham to soup. Top with chopped parsley and reserved crumbled bacon.
