Southern-style ham and
black-eyed pea soup with collard greens.
Ham
and Black-Eyed Pea Soup
- 1 large onion, chopped
- 2 garlic cloves, finely
minced
- 2 cups chopped cooked
ham
- 2 tablespoons olive oil
- 1 pound collard greens,
stems and ribs removed; finely chopped
- 8 cups chicken broth
- 1 (16-ounce) can black-eyed
peas, rinsed and drained
- Salt and freshly ground
black pepper to taste
- 1 tablespoon cider vinegar
- In a 3-quart saucepan
cook onion, garlic, and ham in oil over medium-low heat, stirring
occasionally, until onion
caramelizes to a pale golden.
- Add collards and broth
to onion mixture and simmer until collards are tender,about
20 minutes.
- 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.
Serves 4 to 6.
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