Hoppin' John Soup

• 1 lb dried black-eyed peas
• 1 smoked ham bone (or two ham hocks)
• 14 cup canola oil
• 14 teaspoon red chili pepper flakes
• 2 garlic cloves, finely chopped
• 1 jalapeno pepper, stemmed, seeded, and finely chopped
• 1 large carrot, finely chopped
• 1 large onion, finely chopped
• 1 celery rib, finely chopped
• 1 bay leaf
• 1 lb collard greens, ribs removed, leaves roughly chopped
• 2 tablespoons apple cider vinegar
• kosher salt
• fresh ground black pepper
• 5 cups cooked long-grain rice

1. Bring peas, ham bone, and 8 cups of water to a boil in a 6 quart Dutch oven.
2. Reduce heat to medium low and cook, skimming foam occasionally, until peas are tender, about 45 minutes.
3. Drain peas, reserving 1 cup of cooking liquid along with ham bone; set aside.
4. Heat oil in 12 quart pot over medium-high heat.
5. Add chopped ham, chiles, garlic, jalapeno, carrot, onion, celery, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes.
6. Add reserved black-eyed peas, ham bone, and reserved cooking liquid, along with greens and 12 cups of water.
7. Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour.
8. Stir in vinegar and season with salt and pepper.
9. Spoon rice into bowls and ladle soup over rice.
10. Garnish with chopped fresh tomates and chopped fresh green onions.

blackeyed peas, ham bone, canola oil, red chili pepper, garlic, pepper, carrot, onion, celery, bay leaf, collard greens, apple cider vinegar, kosher salt, fresh ground black pepper, rice

Taken from www.food.com/recipe/hoppin-john-soup-401754 (may not work)