Black-Eyed Pea and Collard Greens Soup

22 Apr

Image courtesy of Wikipedia

Just in time to help you use up those Easter leftovers, we have a recipe for a really fun, fresh ham-based soup.

This recipe comes from a guest contributor–my very own mom. It is a variation on a traditional navy bean soup that she’s made with our holiday hams as long as I can remember. She added the black-eyed peas and collards for New Year’s Day this year, as a clever way to incorporate the luck-bringing legumes into our meal.

It was so delicious that we ate it up before I got to take a picture of it–bad blogger, bad blogger!–but you’ll have to trust me that it makes a pretty bowl with the bright, fresh greens and carrots and the black-eyed peas.

So don’t throw away that ham bone this year. Instead, try stretching it into a fun fresh soup.

Have another idea for using up your holiday leftovers? Be sure to share it in the comments. Happy Easter, y’all!

Black-Eyed Pea and Collard Greens Soup

Ingredients:

  • Ham bone
  • 6 to 8 cups water
  • 2 potatoes, cubed
  • 6 carrots, cut into small pieces
  • 1/2 onion, finely diced
  • 2 stalks celery, finely diced
  • 1 bag fresh collard greens (cleaned, chopped and blanched)
  • 2 cans navy beans (drained and rinsed)
  • 2 cans great northern beans (drained and rinsed)
  • 2 cans black-eyed peas (drained and rinsed)
  • Lawry’s seasoned pepper (to taste)
  • Mrs. Dash (to taste)
  • Parsley, dry or fresh (to taste)

Note: There is no need to add salt, as the ham has enough already.

These ingredients make a large batch of soup. For less, simply reduce the ingredients and water.

Instructions:

  1. Trim good ham from the bone and store in the refrigerator.
  2. Put ham bone in a deep pot and cover with water. Bring to a boil, then reduce heat to a low simmer and cook for a few hours, turning the bone occasionally.
  3. While bone is simmering, cook potatoes, carrots, celery and onions in separate pot until just fork tender. Then drain to stop cooking. You can add cold water if needed.
  4. Take chopped collards (no stems) and blanch in a pot of hot water until tender, but not soggy. Drain and place in cold water to stop cooking.
  5. When ham bone is done, remove to a clean bowl and let it cool. Strain ham broth to remove any chunks that may have come off of the bone.
  6. Trim cooled meat off bone and discard bone.
  7. Put all ingredients (drained) into broth and warm to serving temperature. If you are planning to store some of the soup, remove and put in the fridge before heating soup to serve.
Advertisements

One Response to “Black-Eyed Pea and Collard Greens Soup”

  1. business daily April 25, 2011 at 3:36 am #

    Some say that if you eat one pea for each day of the new year you will ensure good fortune. To me thats an awful lot of black-eyed peas. Ive also heard that since they swell when cooked it represents getting more or growth.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: