Southern New Year'S Day Soup

• 1 cup dried black-eyed peas
• 1 lb cubed ham
• 1 lb lean stewing beef, cut into bite-size pieces
• 3 bay leaves
• 2 teaspoons salt
• 2 medium potatoes, peeled and cubed
• 24 ounces fresh collard greens, tough stems removed & roughly chopped
• frozen collard greens
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• salsa (chow-chow is good, too)

1. Wash and pick over the dried beans. Cover with 2 inches of water and allow the beans to soak overnight.
2. In a stock pot, combine 2 quarts water, ham, beef, bay leaves and salt. Bring to a boil, then cover and simmer for 30 minutes.
3. Rinse the soaked beans and add them to the pot. Cook, uncovered, until tender, about 1 hour. Add the potatoes and collards and boil for 10 minutes.
4. Meanwhile, in a saute pan over medium heat, warm the olive oil. Add onion and bell pepper and saute until the onion is translucent, about 8 minutes. Add the vegetables to the soup pot. Reduce the heat to a simmer, cover and cook for 1 hour. Salt to taste.
5. Optionally top each serving with a garnish of a spoonful of salsa or chow-chow.

blackeyed peas, ham, lean stewing beef, bay leaves, salt, potatoes, collard greens, olive oil, onion, bell pepper, salsa

Taken from www.food.com/recipe/southern-new-years-day-soup-406319 (may not work)