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Good Fortune Black-eyed Peas and Collards Soup

(recipe, Katie Hickey)


Originally from Homesick Texan


  1. Drizzle of olive oil
  2. ½ lb. of collard greens, stems removed and chopped
  3. ¼ lb. of cooked ham, diced
  4. 2 15.0 oz. cans of black-eyed peas (can use fresh or frozen as well)
  5. 1 small onion, chopped
  6. 4 to 6 cloves of garlic, minced
  7. 1 large carrot, diced
  8. 1 can of diced tomatoes
  9. 1 bay leaf
  10. 8 cups of chicken broth
  11. 2 Tbsp. of apple cider vinegar
  12. A pinch of sugar
  13. 5 dashes hot sauce
  14. Salt and pepper to taste


  1. 1. In a large pot, cook the onion and carrots in the oil on medium-high heat for 10 minutes or until onions start to turn golden. Add the garlic and cook for three more minutes.
  2. 2. Add to the pot the collard greens, vinegar, sugar, ham, chicken stock, tomatoes and bay leaf, and bring pot to a boil and then simmer for half an hour, stirring occasionally.
  3. 3. 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 with the hot sauce.
  4. 4. Continue to simmer soup for another 45 minutes.