Black Eyed Pea Soup With Ham And Greens

• 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

1. Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
2. 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.
3. 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.
4. 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.

oil, onions, ham, carrot, garlic, collard greens, chicken broth, water, bay leaf, red pepper, blackeyed peas, cider vinegar, salt

Taken from www.food.com/recipe/black-eyed-pea-soup-with-ham-and-greens-173766 (may not work)