Ham and Black-Eyed Pea Soup
Southern down home ham and black-eyed pea soup with collard greens.
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.
Makes 4 to 6 servings.