Collard Green And Black-Eyed Pea Soup

• 1 -2 lb chicken wings (10 pieces)
• 4 cups chicken stock
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 1/2 cups canned stewed tomatoes
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• salt and pepper
• 4 potatoes, peeled and cubed
• 2 cans black-eyed peas
• 3 sausages, cut into bite size (your preference)
• 2 pieces bacon, chopped
• 6 cups collard greens, chopped
• hot sauce

1. Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
2. Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
3. Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
4. Remove chicken wings and allow to cool.
5. Separate chicken meat from bones and return meat to soup.
6. Season with hot sauce (optional) Serve with cornbread.

chicken, chicken stock, onion, garlic, tomatoes, ground turmeric, ground cumin, oregano, salt, potatoes, blackeyed peas, sausages, bacon, collard greens, hot sauce

Taken from www.food.com/recipe/collard-green-and-black-eyed-pea-soup-80282 (may not work)