Black-Eyed Pea Soup with Ham & Collard Greens

By on December 1, 2017

This simple soup is will bring you luck and prosperity in the New Year.


  • 2 tablespoons butter
  • 4 strips of bacon
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian Herb
  • 1 tablespoon cider vinegar
  • 2 tablespoons flour
  • 3 cups chicken broth
  • 8 ounce cooked ham, cubed
  • 1/2 pound collard greens
  • 3 cups water
  • 2 cups frozen black-eyed peas
  • Salt and pepper to taste

In a medium pot bring 3 cups of water to boil, add frozen peas and cook for about 35 minutes or until tender.
In a heavy bottom pot, melt butter over medium heat. Add bacon to pot and crisp on both sides about 8 minutes. Remove bacon to a paper towel.
Sauté onion, garlic and ham in bacon drippings over moderate heat, stirring occasionally, until onion is pale golden. Add cider vinegar and cook, scraping the caramelized bits from the bottom and sides of the pot, for about a minute. Add flour to the pot and cook for another minute, stirring constantly. Add chicken stock and Italian Herb; bring to boil, lower the heat to low.
While onion mixture is cooking, discard stems and center ribs from collards and coarsely chop leaves. Add collards, to onion mixture and simmer until collards are tender, about 20 minutes.
Mash half of cooked peas, stir mashed and whole peas with cooking liquid into soup and simmer for 5 more minutes.
Season soup with salt and pepper and serve topped with bacon bits.