Black-Eyed Pea Soup with Greens

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  • 2 tablespoons bacon fat or canola oil
  • 2 cups chopped celery, leaves and all
  • 2 cups chopped yellow onion
  • 1 bay leaf
  • 3/4 teaspoon dried thyme or 2 1/2 teaspoons fresh
  • 2 smoked ham hocks or one left-over ham bone with about 4 cups meat, diced
  • 2 quarts chicken broth
  • 2 cups dried black-eyed peas, covered with water and soaked overnight, or 4 cups canned or frozen (thawed)
  • 1 large bunch collard green or kale, washed, chopped and put in the freezer
  • 1 (14.5-ounce) can diced tomatoes
  • Salt and pepper to taste
  • Rice and your favorite hot sauce to serve


Heat fat or oil in a large saucepan over medium heat. Add celery and onion; cook for
about 5 minutes or until starting to wilt. Add bay leaf, thyme, ham hocks or bone
and diced meat. Add broth and peas. Bring to a boil, reduce to a simmer and
cook for 45 minutes. Peas should be almost tender. Add chopped greens and cook
for about 45 minutes more, or until greens are tender. Add diced tomatoes and
cook to just heat through. Season to taste with salt and pepper.

Serve over rice with hot sauce.

Recipe from Central Market Poulsbo - Culinary Resource Center
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