Easy Southern Black-Eyed Pea Soup Recipe
Savor the rich, comforting flavors of our Easy Southern Black-Eyed Pea Soup Recipe. A warm, hearty bowl of tradition and nutrition awaits you!
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Cooking tools:
- Pot
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Paper towel
- Plate
- Wooden spoon
- Refrigerator
- Kitchen timer
Ingredients
- 1 pound dried black-eyed peas (16-ounce bag of dried peas)
- 5 slices thick-cut bacon
- 1 smoked ham hock (2 – 3 pounds)
- 2 tablespoons olive oil, extra-virgin
- 1 cup diced onion
- 1 can diced tomatoes
- 2 cups diced carrots
- 1 cup chopped celery
- 1½ cups frozen chopped collard greens defrosted
- 3 tsp garlic, minced
- 4 cups chicken broth, low-sodium
- 3 cups water
- Salt
- freshly ground black pepper
- 1 tsp crushed red pepper
- 1 bay leaf
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