Ham and Black-Eyed Pea Soup--all Phases

iVillage Member
Registered: 09-14-2004
Ham and Black-Eyed Pea Soup--all Phases
1
Tue, 03-29-2005 - 11:29am

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS

1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar


Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.

Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

I doubled this recipe and cooked it up last night. It is amazing! My grocery store was sold out of collard greens so I substituted kale, and it still tastes great!

Makes about 4 cups, serving 2 as a main course.

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iVillage Member
Registered: 03-19-2003
Tue, 03-29-2005 - 3:04pm

Thanks for the recipe!

Susan :)