Black-Eyed Pea and Collard Greens Soup

Ingredients

• 3 tbsp Collard greens, stems removed and chopped
• 30 cup Black-eyed peas, low-sodium
• 1 tbsp Vegetable oil or cooking oil of choice
• 1 piece(s) Onion, chopped
• 1/2 tsp Garlic powder
• 55 g Deli ham, sliced
• 14.5 cups Low-sodium broth (chicken or vegetable)
• 1/4 tsp Salt and pepper
• 2 tbsp Apple cider vinegar

Instructions

1. Wash the collard greens.*
2. Drain and rinse the black-eyed peas.
3. Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
4. Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
5. Add collard greens and broth to the pot.
6. Cover and simmer for about 20 minutes until the collard greens are tender.
7. Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.
8. Taste, and add a small amount of salt and black pepper if desired.
9. Stir in vinegar just before serving.
10. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

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