Ah, so…ul satisfying. Chock full of lots of black-eye peas and veggies, this soup is a full meal in itself. As seen on Turner South’s Home Plate cooking show
- 4 pork hocks (smoked)
- 1 3/4 cups dried black-eyed peas
- 1 tablespoon canola oil
- 2 cups onions (chopped)
- 1 1/2 cups celery (chopped)
- 1 1/2 cups carrots (chopped)
- 2 cloves garlic (minced, 1 teaspoon)
- 8 cups chicken broth (low-sodium)
- 1 teaspoon red pepper flakes (crushed)
- 8 ounces collard greens (stems removed and cut into thin strips)
- black pepper (To taste, freshly ground)
- Sort and wash beans; place in soup pot or large Dutch oven. Cover with water 6 cups cold water. Let stand for 8 to 12 hours. Drain beans. Wipe soup pot dry. Heat oil in pot. Add onions, celery, carrots and garlic. Cook over medium heat for 5-8 minutes or until almost tender, stirring occasionally. Stir in broth and red pepper into onion mixture. Add peas and pork hocks. Bring to boil. Reduce heat. Cover and gently simmer for 2-2 1/2 hours or until peas are tender. Remove pork hocks from soup. Cut meat from bones and chop. Add meat to soup; discard bones and skin. Cover and refrigerate until serving time.
- To serve, bring to soup to boil. Add collared greens; cook and stir just until greens are wilted. Spoon into bowls.