SoCal Greens and Black Eyed Pea Soup

Traditional New Year's food from the South--black-eyed peas, ham hocks, and greens--are transformed into a hearty, warming soup with the addition of chicken broth, tomatoes, and spices.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 224 Calories

Ingredients

• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons Creole seasoning
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 2 hocks smoked ham hocks
• 2 tablespoons bacon drippings
• ½ pound collard greens, stems and center ribs discarded and leaves chopped
• ½ pound kale, large stems discarded, leaves chopped
• 32 ounces Swanson® Unsalted Chicken Broth, or more as needed
• 1 (14.5 ounce) can chopped tomatoes with liquid
• 1 teaspoon hot pepper sauce (such as Frank's RedHot®), or to taste

Recipe Instructions

Step 1

Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.

Step 2

Place ham hocks, collards, kale, 32 ounces Swanson® Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.

Step 3

For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.