Ham and Black-Eyed Pea Soup with Collard Greens

1. 1

   Chop onion and garlic and cut ham into 1/4-inch dice.

2. 2

   In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.

3. 3

   While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves.

4. 4

   Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.

5. 5

   Rinse and drain black-eyed peas.

6. 6

   In a bowl mash half of peas with a fork.

7. 7

   Stir mashed and whole peas into soup and simmer 5 minutes.

8. 8

   Season soup with salt and pepper and stir in vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.