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Carolina Kitchen: Black-eyed pea and collard green soup

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Photo: WLOS

By Chef Josh Chapman

Ingredients

  • 3 cups Blackeyed Peas (Dry)
  • 1 cup Chopped Cooked Collard Greens
  • 16 oz can Diced Tomatoes in Juice
  • 1 medium Yellow Onion, diced
  • 1 TBSP. Garlic minced
  • Cooked Country ham (to taste)
  • Salt and pepper to taste

Instructions

  • Sautee onions and garlic
  • Add other ingredients
  • Cover with water and heat to boiling
  • Simmer until beans are tender
  • Season to taste
  • Garnish: with cooked country ham
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