Black-Eyed Pea and Ham Soup With Greens
This updated Southern tradition is said to bring good luck! Y'all can substitute frozen chopped spinach for the collards if y'all like.
- 1 (10-oz) package frozen chopped onion
- 1 tsp bottled minced garlic
- 1 (8-oz) extra lean ham slice, cut into ¼-inch dice
- 2 tbsp extra virgin olive oil
- 1 (32-oz) container chicken broth
- 4 cups water
- 1 (16-oz) package frozen chopped collard greens or spinach
- 2 (16-oz) cans black-eyed peas, rinsed and drained
- 1 tbsp cider vinegar
- Hot pepper sauce, optional
- In a large saucepan over medium heat, cook the onion, garlic, and ham in the olive oil, until the onion is very tender, about 8 minutes.
- Add the chicken broth and water. Increase the heat to high and bring to a boil.
- Add the greens, stirring well to mix. Return to a boil, then decrease the heat to medium. Simmer until the greens are tender, about 10 minutes.
- Add the black-eyed peas and simmer for 5 minutes.
- Add the vinegar, stirring well to mix. Pass the hot pepper sauce, if using, and season individual servings to taste.