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Black Eyed Pea & Collard Green Soup
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Description
Two southern specialties combined to make a fantastic soup!
Ingredients
- 5 cups Collard Greens
- 2 Tablespoons Olive Oil
- 1 whole Onion, Chopped
- 3 cloves Garlic, Chopped
- 4 stalks Celery, Chopped
- 5 cups Chicken Broth
- 3 whole Carrots, Chopped
- 1 pound Black-Eyed Peas
- 2 whole Ham Steaks, Cup Into Cubes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Thyme
- 1 whole Bay Leaf
Preparation
Wash your greens and remove the ribs. You can also buy them in the bagged salad section if you don’t want to worry about cleaning them. Slice them into strips.
In a stock pot on medium heat, add the olive oil. Add the onion, garlic, and celery. Cook until the onions are tender.
Add the chicken broth, carrots, peas, ham, and seasonings (salt, peppers, thyme, bay leaf). Simmer for 20 minutes.
Add greens and simmer for an additional 60–70 minutes or until tender.
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