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Andrew Fowler

Black-Eyed Pea Soup with Ham and Collards

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1/2 cup long-grain brown rice
  • 1 cup water for rice
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 cup dry black-eyed peas sorted and rinsed
  • 6 cups unsalted chicken broth
  • 1 dried bay leaf
  • 1/8 tsp cayenne
  • 8 oz collard greens stems removed and leaves cut into thin ribbons
  • 12 oz fully cooked ham cut into 1/2-inch cubes
  • 1 tbsp apple cider vinegar
  • 1/4 tsp fine salt only if needed

Method
 

  1. Boil rice and rice water in small saucepan. Cover; cook over low 40 to 45 minutes until tender. Rest covered off heat 10 minutes.
  2. Heat oil in soup pot over medium; cook onion 5 minutes, then garlic 1 minute.
  3. Add peas, broth, bay, and cayenne; simmer partly covered 45 to 55 minutes until peas nearly tender.
  4. Add collards and ham; simmer 15 to 20 minutes until greens and peas tender and ham 165°F.
  5. Discard bay; fold in rice. Simmer 2 minutes; add vinegar and taste before adding up to measured salt.
  6. Divide among six bowls with peas, greens, rice, and ham in each.