Southern Black-eyed Pea, Ham, and Collard Soup

Being a Southern girl, I grew up on black-eyed peas and they’re still a favorite!  Just plain ole black-eyed peas (of course cooked with a little bit of bacon) served over cornbread can’t be beat!  But just perhaps this black-eyed pea soup beats that.  I think perhaps it does!  I cooked mine in the slow cooker, but you can just easily do it in a large Dutch oven on the stove top. 

INGREDIENTS:
1 16-ounce package dried black-eyed peas, picked over and rinsed*

1-2 Tablespoons olive oil

1 small onion, chopped

3-4 celery ribs, chopped

6 to 8 cups chicken broth*

2 cans diced fire roasted tomatoes, undrained

2 Tablespoons ketchup (or 2 Tablespoons tomato paste)

1 Tablespoon apple cider vinegar

½ pound diced (cooked) ham

1 package frozen collard greens, thawed & well drained

Creole seasoning to taste (1 teaspoon or more)

Salt and Pepper to taste

DIRECTIONS:

Quick soak the peas: Pick over peas and put them in a saucepan; cover with cold water by 2 inches. Bring water to a boil and boil peas 2 minutes. Remove pan from heat. Soak peas 1 hour. Drain peas in a colandar.

Saute onion and celery in olive oil until tender.

Put peas and remaining ingredients (except collard greens) in slow cooker and give a stir.  Cook on low for 8 hours. About an  hour before serving, add collard greens and stir to combine; continue to cook on low.   *If cooking on stove top, simmer all ingredients except for collard greens for at least one hour, or until peas are as tender as  you like.  Add collard greens and cook for an additional 30 minutes or so. 

Serve with freshly made chili cheddar cornbread for a tasty delight!

*Note:  You can use 4 cans of black-eyed peas if you don’t have time for the dried peas.

You can use more or less chicken broth for desired consistency.