Black-Eyed Peas Soup with Greens and Ham
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 first-course or 6 main-course N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup fresh black-eyed peas 8 ounces mustard greens, torn into bite-size pieces 8 ounces collard greens, torn into bite-size pieces (6 cups packed)
1 tablespoon bacon drippings or olive oil 1/2 cup diced ham 1 cup chopped onion
1 cup chopped peeled carrot 1 cup chopped celery 1 garlic clove, minced
8 cups chicken stock or canned low-salt chicken broth 1 bay leaf



1 Place black-eyed peas in medium saucepan with enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 2 hours. Drain. Return black-eyed peas to pot. Add enough cold water to cover; boil until tender, about 30 minutes. Drain.
2 Bring large pot of water to boil. Add mustard greens and collard greens; boil 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
3 Heat bacon drippings in heavy large pot over medium-high heat. Add ham; saucte until brown, about 4 minutes. Add onion, carrot, celery and garlic; saute 8 minutes. Add stock, bay leaf, black-eyed peas and greens and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Season to taste with salt and pepper. Ladle soup into bowls and serve.

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