SOCAL GREENS AND BLACK EYED PEA SOUP

SoCal Greens and Black Eyed Pea Soup image

A tasty soup spin on traditional Southern New Year's foods. Serve with your favorite cornbread for a hearty lunch or dinner.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 1h5m

Yield 8

Number Of Ingredients 11

Previous Next

Ingredients

2 tablespoons bacon drippings
1 large onion, chopped
4 cloves garlic, minced
2 smoked ham hocks
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
2 teaspoons Creole seasoning
1 (15 ounce) can black-eyed peas, rinsed and drained
1 teaspoon hot pepper sauce (such as Frank's RedHot®), or to taste

Steps:

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

Nutrition Facts : Calories 224 calories, Carbohydrate 16.3 g, Cholesterol 34 mg, Fat 11.2 g, Fiber 4.1 g, Protein 14.4 g, SaturatedFat 3.8 g, Sodium 439.4 mg, Sugar 2.2 g