Peas and Greens Soup
Ingredients
- 12 ounces dried black-eyed peas cooked
- 5 slices bacon chopped and cooked
- 1 medium yellow onion chopped
- 5 garlic cloves minced
- 4 cups water
- 5 chicken bouillon cubes
- 2 cups diced ham
- 3 medium carrots chopped
- 2 bay leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 4 cups chopped greens (turnip greens, mustard greens, collards, or spinach)
- 2 tablespoons apple cider vinegar
Instructions
- Drain black-eyed peas, set aside.
- In a large Dutch oven, cook bacon until crispy. Add onion and cook 3 minutes to soften.
- Add garlic and cook 1 minutes.
- Add water, chicken bouillon cubes, peas, ham, carrots, bay leaves, red pepper flakes, and black pepper. Bring to a boil. Reduce heat to low and cover. Cook for 2 hours.
- Stir in collard greens and apple cider vinegar and cook 10 to 15 minutes.