Black-Eyed Pea Soup With Ham And Greens

1. 1

   Put half the olive oil in a deep skillet or casserole over medium-high heat.

2. 2

   Add the meat and cook, stirring, for a minute; then add the onion and cook, stirring occasionally, until it softens and begins to brown, about 10 minutes.

3. 3

   Add the peas and 1 quart of water and bring to a boil; turn the heat to medium-low and simmer, uncovered, until the peas are completely tender10 minutes for cooked or canned, about 30 minutes for frozen.

4. 4

   Stir in the watercress and cook, stirring occasionally, for just a couple of minutes, or until it wilts.

5. 5

   Add more water if the soup is very thick.

6. 6

   Taste and adjust the seasoning, stir in the remaining olive oil, and serve.

* Per serving · 4 servings · Values may vary.

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