Black-Eyed Pea and Collard Greens Soup

40 min · Serves 6

Based on a recipe from Eating Smart, Being Active Colorado State University Extension, via USDA MyPlate Kitchen

What goes in

• 3 cupscollard greens, stems removed and chopped
• 2 cansblack-eyed peas, low-sodium
• 14.8 mlvegetable oil
• 1onion, chopped
• 0.6 mlgarlic powder
• ¼ lbdeli ham, sliced
• 1 canlow-sodium broth
• salt and pepper (optional)
• 9.9 mlapple cider vinegar

How to cook it

1. Clean the collard greens thoroughly.
2. Drain and rinse the canned black-eyed peas.
3. Prepare all ingredients by chopping and measuring them before you begin cooking.
4. Heat the oil in a large pot over medium heat and add the onion, garlic, and ham.
5. Sauté the mixture for 3 to 5 minutes until the onion becomes translucent.
6. Stir in the collard greens and the broth.
7. Cover the pot and simmer for 20 minutes until the greens are tender.
8. Mash half of the black-eyed peas in a separate bowl with a fork.
9. Add both the mashed and whole peas to the pot and simmer for an additional 5 minutes.
10. Season with salt and pepper to your preference.
11. Stir in the apple cider vinegar just before serving.

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