Quick and Easy Blackeye Pea Soup

Name: Quick and Easy Blackeye Pea Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 28 oz black eye peas (2 (14 0z. cans) drained and rinsed); 1/2 pound bacon (226g (7-8 slices) chopped); ½ pound pre-cooked smoked ham (226 g. ); 1 large onion (chopped); 1 large bell pepper (chopped -- use either a jalapeno or serrano, for a spicier version along with the green bell pepper); 2 stalks of celery (chopped); 1 large carrot (diced); 5 cloves garlic (chopped); 2 cups collard greens (chopped); 2 tablespoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes (optional if you like it spicy); 6 cups chicken broth; 2 bay leaves; Salt and pepper to taste; 1-2 tablespoons apple cider vinegar (optional); For Serving. Fresh chopped parsley (red pepper flakes)

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 8

black eyed peas blackeye peas healthy soup

Instructions

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Step 1

Heat a large pot or Dutch oven over medium heat. Add the bacon and cook until slightly crispy, about 5 minutes.

Step 2

Add smoked ham, onion, peppers, carrots, and celery. Cook for 5 minutes, or until the vegetables are softened.

Step 3

Add garlic and cook 1 minute, stirring, until garlic becomes fragrant.

Step 4

Add the collard greens and stir. Cook for 2-3 minutes.

Step 5

Add the spices and stir, then pour in the chicken broth, along with the bay leaves and salt and pepper to taste.

Step 6

Add the drained and rinsed black-eyed peas to the pot.

Step 7

Bring to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes, stirring occasionally.

Step 8

Skim any fat from the surface.

Step 9

Stir in apple cider vinegar and adjust for salt and pepper.

Step 10

Serve in bowls and garnish with fresh chopped parsley and red pepper flakes.

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