| Ham and Black-Eyed Pea Soup 1 large onion, chopped 2 garlic cloves, finely minced 2 cups chopped cooked ham 2 tablespoons olive oil 1 pound collard greens, stems and ribs removed; finely chopped 8 cups chicken broth 1 (16-ounce) can black-eyed peas, rinsed and drained Salt and freshly ground black pepper to taste 1 tablespoon cider vinegar In a 3-quart saucepan cook onion, garlic, and ham in oil over medium-low heat, stirring occasionally, until onion caramelizes to a pale golden. Add collards and broth to onion mixture and simmer until collards are tender,about 20 minutes. 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. Serves 4 to 6. |
