Socal Greens And Black Eyed Pea Soup - cooking recipe

Ingredients

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(R) 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(R)), or to taste

Preparation

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