Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 lb dried black-eyed peas, rinsed and soaked overnight
  • 1 smoked ham hock (approx. 10 oz)
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups fresh collard greens, chopped
  • 1 tbsp apple cider vinegar
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Sauté the base. Heat 2 tbsp butter in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes until the onions are translucent and the carrots have softened.
  2. Toast the spices. Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 60 seconds until you can smell the garlic and paprika filling the room. Note: Don't let the garlic brown, or it will turn bitter.
  3. Combine the heart. Add your soaked black eyed peas, the ham hock, and the bay leaf. Pour in the 8 cups of chicken broth. Bring the mixture to a gentle boil.
  4. The long simmer. Reduce the heat to low and put the lid on. Simmer for 45-60 minutes until the peas are tender but still hold their shape.
  5. Refine the texture. Carefully remove the ham hock and the bay leaf. Use your immersion blender to pulse the soup 3-4 times. The broth should look slightly thicker and more opaque.
  6. Add the greens. Stir in the chopped collard greens. Simmer for 5 more minutes until the greens have wilted into a deep, dark green.
  7. The final brighten. Turn off the heat entirely. Stir in the apple cider vinegar and fresh parsley. The aroma should shift from heavy and smoky to bright and fresh.
  8. Final Seasoning. Taste the broth. Add the 1 tsp salt and 1/2 tsp black pepper. Note: Taste first, as the ham hock might have released a lot of salt already.