Posted by Serena Bakes Simply From Scratch / Friday, November 18, 2016
Ham Black-Eyed Pea Soup With Collard Greens
If your lucky enough to have leftover ham after the holidays Ham Black-Eyed Pea Soup with Collard Greens is a favorite use in our house, and a must have for New Years Day. I like adding the sautéed collard greens to the top for an additional pop of flavor. According to superstition Black-Eyed Peas will bring you prosperity in the New Year. I'm not one to mess with tradition when it entails a hearty bowl of comfort.
Comforting, and hearty, the perfect soup to warm your bones at the end of a cold day!
First wash and soak 2 pounds Black-Eyed Peas overnight. Drain.
In a large soup pot add 1 tablespoon Butter, and 1 tablespoon Olive Oil. Heat until hot, and add 1 whole Medium Sized Diced Onion, sauté until starting to caramelize. Stir in 3 stalks Diced Celery, and 3 whole Diced Carrots.
Add 5 cloves Minced Garlic, 2 teaspoons Thyme, 2 teaspoons Rosemary, and 2 whole Bay Leaves. Cook until garlic, and herbs are softened, and fragrant.
Stir in soaked Black-Eyed Peas, 1 Meaty Ham Bone, 4 cups Chicken Stock, 8 cups Water, 1 teaspoons Smoked Paprika, and 1/2 teaspoon Cayenne Pepper. Bring to a simmer, reduce heat to low, and cook for 4-5 hours until beans are tender.
Roll 1 large Bunch Collard Greens, and slice 1/4" thick strips.
Heat 2 tablespoons Butter or Olive Oil in a skillet. Add Collard Greens, and sprinkle with a Few Dashes Cayenne Pepper to taste.
Drizzle with 1 tablespoon Red Wine Vinegar, and stir until well combined. Cook greens until tender.
Remove ham from soup. Remove meat from bone. Discard bone, chop ham, and add back into soup. Season soup with Salt and Pepper, to taste.
Serve Ham Black-Eyed Pea Soup topped with Collard Greens, and cornbread. Rib sticking, hearty, and delicious!