Ingredients

The following ingredients have 7 Servings
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 2 tablespoons bacon grease
  • 6 cloves garlic, minced
  • 1/2 pound collard greens, stems removed and chopped
  • 1/2 pound cooked ham, diced
  • 2 teaspoons apple cider vinegar
  • 4 cups chicken broth
  • 5 chipotle chiles chopped
  • 1 can of Ro-Tel tomatoes
  • 1 teaspoon dried thyme
  • 2 (15-ounce) cans black-eyed peas
  • Salt
  • Black pepper

Instruction

  • In a large pot, cook the onion and carrots in the bacon grease on medium-low heat for 5-7 minutes or until onions start to turn golden. Add the garlic and cook for 1 more minute.
  • Add to the pot the collard greens, ham, vinegar, broth, chipotles, Ro-Tel tomatoes, and thyme, then bring pot to a boil and then simmer for half an hour, stirring occasionally.
  • Take one can of black-eyed peas, and roughly mash with a fork. Add these and the other can of black-eyed peas to the pot. Continue to simmer soup for another 45 minutes. Add salt and pepper to taste.