Black-Eyed Pea and Collard Greens Soup


  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1/8 teaspoon garlic powder
  • 1/4 pound deli ham, sliced (4 ounces)
  • 3 cups collard greens, stems removed and chopped (1/2 pound)
  • 1 can (14.5 oz) broth (fat-free, low sodium chicken or vegetable)
  • 2 cans black-eyed peas, low-sodium, drained and rinsed (or 4 cups)
  • salt and pepper to taste (optional)
  • 2 teaspoons apple cider vinegar


  1. Wash hands with soap and water.
  2. Wash the collard greens.
  3. Drain and rinse the black-eyed peas.
  4. Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
  5. Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
  6. Add collard greens and broth to the pot.
  7. Cover and simmer for about 20 minutes until the collard greens are tender.
  8. Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.
  9. Taste, and add a small amount of salt and black pepper if desired.
  10. Stir in vinegar just before serving.
  11. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.