SoCal Greens and Black Eyed Pea Soup Recipe

SoCal Greens and Black Eyed Pea Soup Recipe

  • 2 tablespoons bacon drippings
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 smoked ham hocks
  • 1/2 pound collard greens, stems and center ribs discarded and leaves chopped
  • 1/2 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
  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.
  2. Place ham hocks, collards, kale, 32 ounces Swanson(R) 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.
  3. For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.
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