Black-Eyed Pea and Collard Green Soup
serves 6-8
2 cups black-eyed peas, picked of stones and rinsed
2 Tablespoons of canola oil
1 large yellow onion, finely chopped
4 cloves garlic, minced
1 large rib celery, finely minced
1 large carrot, peeled and cut into a 1/4-inch dice
8 cups low-sodium chicken broth
1 smoked ham hock
1/2 teaspoon dried thyme
2 bay leaves
1 bunch (about 3/4 pound) collard greens, ribs removed and thinly sliced
1/2 pound ham, cut into 1/2-inch cubes
1 Tablespoon cider vinegar
Accompaniment
Tabasco or hot sauce
Place the dried beans in a large bowl and cover by 3 inches with cold water. Set aside for 8 hours or overnight; drain and rinse well.
Heat the oil in a large pot over medium heat. Add the onions, garlic, and celery and sauté until soft and translucent, about 5 to 8 minutes. Add the carrots, peas, broth, ham hock, thyme, bay leaves, and collards and bring to a boil, skimming any foam on the surface. Reduce the heat to a simmer, partially cover, and cook for 45 minutes to an hour or until the peas and vegetables are tender. Remove the bay leaves and ham hock. Pull any meat from the hock and chop into bite-size pieces and return to the pot. For a slightly thicker and creamier soup, smash a few peas against the side of the pot. Add the diced ham and heat just until warmed through. Stir in the vinegar and season to taste with salt and freshly ground black pepper. Ladle into bowls and serve with Tabasco and corn bread on the side. Enjoy!
Printed from thegalleygourmet.net