Ham and Black-Eyed Pea Soup with Collard Greens
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups, serving 2 as a main course.
- 3 cups water
- 1 teaspoon cider vinegar
- 2 tablespoons olive oil
- 1 medium onion
- 1 garlic clove
- Carbohydrate 39 g(13%)
- Cholesterol 36 mg(12%)
- Fat 21 g(32%)
- Fiber 12 g(47%)
- Protein 20 g(40%)
- Saturated Fat 4 g(20%)
- Sodium 860 mg(36%)
- Calories 414
Preparation Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden. While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes. Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.
Preparation Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden. While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes. Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.
