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Good Fortune Black-eyed Peas and Collards Soup

From the recipe box Soups by Katie Hickey

Serves

6 to 8

Introduction

Originally from Homesick Texan

Ingredients

	~	Drizzle of olive oil
	½	lb. of collard greens, stems removed and chopped
	¼	lb. of cooked ham, diced
	2	(15 oz.) cans of black-eyed peas (can use fresh or frozen as well)
	1	small onion, chopped
	4 to 6	cloves of garlic, minced
	1	large carrot, diced
	1	can of diced tomatoes
	1	bay leaf
	8	cups of chicken broth
	2	Tbsp. of apple cider vinegar
	~	A pinch of sugar
	5	dashes hot sauce
	~	Salt and pepper to taste

Steps

1. In a large pot, cook the onion and carrots in the oil on medium-high heat for 10 minutes or until onions start to turn golden. Add the garlic and cook for three more minutes.
2. Add to the pot the collard greens, vinegar, sugar, ham, chicken stock, tomatoes and bay leaf, and bring pot to a boil and then simmer for half an hour, stirring occasionally.
3. Take one can of black-eyed peas, and roughly mash with a fork. Add these and the other can of black-eyed peas to the pot with the hot sauce.
4. Continue to simmer soup for another 45 minutes.

This content is from the Soups collection.

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