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Ham & Black-eyed Pea Soup with Greens

In a 4 quart saucepan heat and cook until tender:
   2 tablespoons olive oil
   1 medium onion
   1 garlic clove

Add:
   1/2 pound collard greens Stems removed and leaves finely chopped
   2 cups chicken stock
   2 cups water
   1 small finely minced Jalapeño pepper (optional)
   1 small knuckle from a HoneyBaked Ham bone,
   the meat removed from the bone (approx.3/4 to 1 cup)

Simmer until greens are tender, about 20 minutes

Meanwhile, rinse and drain:
   a 16-ounce can black-eyed peas (0r about 1 1/2 cups frozen and thawed.)
   Mash half of them with the back of a spoon and add all to the soup mixture.

Add:
   1 medium tomato diced

Simmer 5 more minutes. Season with salt and pepper

Stir in:
   1 teaspoon cider vinegar
   dash of hot sauce

Makes about 4 cups, or 2 servings as a main course. Recipe can be doubled.


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