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Ingredients
- 1 lb dried black eyed peas
- 1/2 lb thick smoked bacon chopped uncooked
- 1 medium onion chopped
- 2 ribs celery chopped
- 3 large carrots peeled and chopped
- 2 cloves garlic minced
- 2 teaspoons Creole or Cajun seasoning
- 1/2 teaspoon dried thyme
- 1 (15 ounce) can fire roasted tomatoes
- 4 cups low sodium chicken broth
- 3 cups chopped collard greens or baby spinach
- 2 bay leaves
- 2 cups diced smoked ham
- kosher salt and freshly ground black pepper to taste
- chopped fresh thyme or parsley
Instructions
- Place the beans in a large pot and cover by at least 3 inches of water, cover with the lid, and place in the fridge overnight. When ready to start the soup, drain the beans in a colander in the sink, rinse, and cover again with fresh cold water and a sprinkle of salt.
- Place them on the back of the stove over medium heat and bring to a gentle boil. Reduce the heat to a simmer and cook while you start the rest of the soup.
- In a large Dutch oven or large pot over medium heat, brown the bacon. Move the bacon to a paper towel covered plate using a slotted spoon. Reserve the bacon grease in the pot.
- Add the onion, celery, and carrots and cook over medium heat until the onions and celery are soft. Reduce the heat to low and add the garlic, Cajun Seasoning, and dried thyme. Cook for 1 minute while stirring constantly.
- Drain the black-eyed peas in a colander and rinse with cool water. Add the black-eyed peas, diced tomatoes, chicken broth, collard greens, and bay leaves. If using spinach, add it later with the ham. Simmer for 20-25 minutes or until the carrots and beans are tender.
- Add the ham, cooked bacon, and spinach, if using, and simmer for 2-3 minutes or until the spinach wilts.
- Fish out the bay leaves and season with kosher salt and freshly ground black pepper to taste. Garnish with chopped fresh thyme or parsley.
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