Black Eyed Pea Soup With Ham And Greens - cooking recipe

Ingredients

4 tablespoons oil
2 medium onions, chopped
1 lb cooked ham, chopped
1 carrot, peeled and finely chopped
2 garlic cloves, chopped
1 lb collard greens, finely chopped
1 (14 ounce) can chicken broth
5 cups water
1 bay leaf
1/2 teaspoon red pepper flakes
2 (16 ounce) cans black-eyed peas (I use the ones with Jalapeno in them myself)
2 teaspoons cider vinegar
salt and pepper

Preparation

Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
Don't omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.