Socal Greens And Black Eyed Pea Soup
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Recipe Summary Socal Greens And Black Eyed Pea Soup
A tasty soup spin on traditional Southern New Year's foods. Serve with your favorite cornbread for a hearty lunch or dinner.Ingredients | Emerald Green Eyes2 tablespoons bacon drippings1 large onion, chopped4 cloves garlic, minced2 smoked ham hocks½ pound collard greens, stems and center ribs discarded and leaves chopped½ pound kale, large stems discarded, leaves chopped32 ounces Swanson® Unsalted Chicken Broth, or more as needed1 (14.5 ounce) can chopped tomatoes with liquid2 teaspoons Creole seasoning1 (15 ounce) can black-eyed peas, rinsed and drained1 teaspoon hot pepper sauce (such as Frank's RedHot®), or to tasteDirectionsHeat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.Place ham hocks, collards, kale, 32 ounces Swanson® Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.You can use olive oil in place of bacon drippings to saute the onions and garlic.Use any preferred greens--collards, kale, mustard greens, or a combination.Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.Info | Emerald Green Eyesprep: 15 mins cook: 50 mins total: 1 hr 5 mins Servings: 8 Yield: 8 servings
TAG : Socal Greens And Black Eyed Pea SoupTrusted Brands: Recipes and Tips, Swanson®,
