Black Eyed Pea And Collard Greens Soup

Ingredients

• 3 cups collard greens, stems removed and chopped (about 1/2 pound)
• 2 cans (15 ounce each) black-eyed peas, low-sodium (or 4 cups)
• 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 (14.5 ounce) low-sodium broth (chicken or vegetable)
• salt and pepper to taste (optional)
• 2 teaspoons apple cider vinegar

‍ Instructions

1. Wash hands with soap and water.
2. Wash the collard greens.*
3. Drain and rinse the black-eyed peas.
4. Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
5. Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. 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. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.
9. Taste, and add a small amount of salt and black pepper if desired.
10. Stir in vinegar just before serving.
11. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Source: USDA / MyPlate