Black-Eyed Peas, Collard Greens and Smoky Bacon Soup

Begin by sautéing the celery and onion in the olive oil in a large frying pan over medium heat for about 5 minutes. Add the garlic and sauté 2 minutes more before adding the bacon. Turn down the heat to low and cook for about 10 minutes or so. The smoke flavors should be very prominent throughout the kitchen.

Once finished transfer the mixture to a large pot and add the chicken stock, black-eyed peas, corn, and salt. Cook at low heat and let simmer for just over an hour.

After the soup has been simmering for an hour, taste for flavoring. Add salt and pepper accordingly. At this point add the collard greens and simmer for one more hour.

Once the peas are softened, take about half of the soup and place it into a blender and pulse a few times. This will thicken the soup to a nice consistency, just be careful not to over process. Return to blended mixture to the pot with the remaining soup, and add vinegar and pepper flakes. You are ready to serve at this point.

Ladle each into a bowl and top with some extra bacon. Serve to your guests and enjoy.