First and foremost, so that Jon doesn’t get all peeved again, this recipe comes from Homesick Texan, who adapted it from Gourmet. At least that’s the route I got through; your’s may be different. Black-eyed peas are traditional and so are collard greens. And, as Jen pointed out, the first recipe lacked pig. HT seems to have neatly fused everything together into a pot of simmering goodness.
New Year’s Day Good Fortune Soup (adapted from Gourmet)
1/2 pound of collard greens, stems removed and chopped
1/2 pound of cooked ham, diced
2 15 oz. cans of black-eyed peas (can use fresh or frozen as well)
1 small onion, diced
6 cloves of garlic, minced
1 large carrot, diced
5 chipotle chiles chopped
1 can of Ro-Tel tomatoes
1 teaspoon of thyme
4 cups of chicken broth
2 teaspoons of apple cider vinegar
A pinch of sugar
2 tablespoons of bacon grease (can use olive oil or vegetable oil if you prefer ed: no you may not!)
Salt and pepper to taste
1. In a large pot, cook the onion and carrots in the bacon grease on medium-high heat for 10 minutes or until onions start to turn golden. Add the garlic and cook for three more minutes.
2. Add to the pot the collard greens, vinegar, sugar, ham, chicken stock, chipotles, Ro-Tel tomatoes and thyme, and bring pot to a boil and then simmer for half an hour, stirring occasionally.
3. Take one can of black-eyed peas, and roughly mash with a fork. Add these and the other can of black-eyed peas to the pot.
4. Continue to simmer soup for another 45 minutes.