Black-Eyed Pea and Collard Greens Soup

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Black-Eyed Pea and Collard Greens Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Image Source/Recipe Source:www.thegallerygourmet.net

Servings: 6 cups
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • ⅛ teaspoon garlic powder
  • 4 ounces deli ham diced
  • ½ pound collard greens stems removed and chopped*
  • 1 14.5 ounce can broth (chicken or vegetable)
  • 2 15 ounce cans black-eyed peas, drained and rinsed
  • ½ to 1 cup water
  • 2 teaspoons apple cider vinegar
  • Salt and black pepper to taste
Instructions
  1. Wash the collard greens.*
  2. Drain and rinse the black-eyed peas.
  3. Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
  4. Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
  5. Add collard greens and broth to the pot.
  6. Cover and simmer for about 20 minutes until the collard greens are tender.
  7. Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup.
  8. Add ½ cup of water. If thinner soup is desired, add another ½ cup of water. Simmer for another 5 minutes.
  9. Stir in vinegar just before serving.
  10. 10. Taste, and add a small amount of salt and black pepper if desired.
  11. 11. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Recipe Notes

* Preparing collard greens: First, remove any damaged outer leaves. Fill a large bowl with cold water, and dunk the greens. Swish them around for a few minutes to help loosen any dirt on the leaves. Pour out the dirty water and fill the bowl with clean water. Swish the leaves under the clean water again to remove any additional dirt. Continue this process until the water in the bowl remains clear. To cut collard greens, fold each leaf in half with the stem at the fold crease. Either cut or tear the stem off. Stack several leaves on top of each other and roll the leaves up. Cut the roll of leaves in 1 inch thick pieces. Be Creative! Top with shredded cheese!