Black-Eyed Pea and Collard Greens Soup

Ingredients

• 3 cups collard greens, stems removed and chopped — about 1/2 pound
• 4 cups no-salt added black-eyed peas — or 2 cans -15 ounce each
• 1 tablespoon vegetable oil — or cooking oil of choice
• 1 medium onion — chopped
• 1/8 teaspoon garlic powder
• 1/4 pound deli ham — sliced
• 1 can low-sodium broth — 14.5 ounce - chicken or vegetable
• salt and pepper to taste — optional
• 2 teaspoons apple cider vinegar

Method

1. Wash hands with soap and water.
2. Wash the collard greens.* Drain and rinse the black-eyed peas.
3. Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
4. Place oil, onion, garlic, and ham in a large pot with a lid over medium heat.
5. Stir occasionally until onion is clear, about 3 to 5 minutes.
6. Add collard greens and broth to the pot.
7. Cover and simmer for about 20 minutes until the collard greens are tender.
8. Place half of the black-eyed peas in a small bowl, and mash with a fork.
9. Stir the mashed and whole peas into the soup.
10. Simmer for another 5 minutes.
11. Taste, and add a small amount of salt and black pepper if desired.
12. Stir in vinegar just before serving.
13. Refrigerate leftovers within 2 hours.
14. Eat within 3 to 5 days.