SoCal Greens and Black Eyed Pea Soup

Directions

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

Methods :

Step 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.

Step 2

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.

Step 3

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