The Linda Blondheim Art Studio is having a soup party this week. One of the soups that they are having is a black eyes pea and collard green soup. I've never made this before but it turned out fantastic. Stop by the loft this week and get a sample.
Black Eyed Pea & Collard Green Soup:
1 bag of black eyed peas (soaked overnight and picked through)
1 large onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
3 garlic cloves, chopped
2 tablespoons olive oil
5 cups collard greens
2 ham steaks, cut into cubes (optional)
5 cups chicken broth (or vegetable broth)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon red pepper flakes
1 bay leaf
Wash your greens and remove the rib. You can also buy them in the bagged salad section if you don't want to worry about the cleaning. Slice them into strips.
In a stock pot on medium heat add the olive oil. Add the onion, garlic, and celery. Cook until the onions are tender. Add the chicken stock, carrots, peas, ham, and seasonings (salt, peppers, thyme, bay leaf). Simmer for 20 minutes. Add greens and simmer for an additional 60-70 minutes or until tender.