Smoked Pork, Black Eye Peas & Collard Soup
Discover ingredients, preparation, serving suggestions in the full recipe of Southern Smoked Pork, Black Eye Peas and Collard Green Soup
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Airtight container
- Refrigerator
Ingredients
- Cup(s) 1 SunGlow® European Style Butter Blend Liquid
- each 8 Smoked ham hocks
- gallon 3 Water
- Cup(s) .5 Garlic, chopped
- tbs. 6-8 Vegetable base
- lbs. 5 Smoked pork, diced 1/2"
- gallon .5 Black eye peas, cooked
- Cup(s) 12 Collards greens, wash, cut 1"strips
- gallon .5 Onions, yellow, julienne 1/2"
- gallon .5 Carrots, cut 1/2" half-moon, bias
- gallon .5 Celery, cut 1/2" bias
- Cup(s) .25 Thyme, fresh, chopped
- As needed Salt and pepper mix
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