Black-eyed Pea Soup with Ham and Greens

Yield: Makes 6 servings

Ingredients:

4 tablespoons Crisco® Vegetable Oil
2 medium onions, chopped
1/2 pound cooked ham, diced
1 carrot, peeled and finely chopped
2 cloves garlic, minced
1 pound collard greens, stems and ribs removed, finely chopped
1 can 14-ounce chicken broth
5 cups water
1 bay leaf
1/2 teaspoon crushed red pepper flakes
2 16-ounce black-eyed peas
Salt and pepper
2 teaspoons cider vinegar

Preparation Directions:

1. In a large saucepan, heat all-vegetable oil over medium heat.

2. Add onions, ham, carrot and garlic. Cook, stirring occasionally, until onion is soft.

3. Add collards, broth, water, bay leaf and crushed red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes. Rinse and drain black-eyed peas.

4. In a medium bowl, mash 1 can of peas; stir mashed and whole peas into soup and simmer 5 minutes. Season to taste with salt and pepper; stir in vinegar.