Southern Black-Eyed Pea Soup

STOVETOP:

1. Place black-eyed peas in a large pot or bowl. Cover with water 2 inches above the peas and soak for 8 hours (or overnight). Drain peas.
2. Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers. Sauté carrots, celery, onion, and garlic until the vegetables start to soften, about 8 to 10 minutes.
3. Stir in the drained peas, broth, collard greens, ham, salt, tomatoes, and bay leaves. Bring to a boil; cover; reduce the heat to low, and simmer (covered) for about 2 – 2 ½ hours (or until the peas and vegetables are tender). Discard bay leaves. Taste and season with salt and pepper, if necessary.
4. Ladle into bowls and serve. Garnish with chopped fresh herbs, crushed red pepper flakes, hot sauce, a squeeze of fresh lemon juice, or a splash of apple cider vinegar.

SLOW COOKER:

1. Place black-eyed peas in a large pot or bowl. Cover with water 2 inches above the peas and soak for 8 hours (or overnight). Drain peas.
2. Transfer soaked peas to a slow cooker.
3. Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers. Sauté carrots, celery, onion, and garlic until the vegetables start to soften, about 8 to 10 minutes. Transfer the vegetables to the slow cooker.
4. Stir in broth, collard greens, ham, salt, tomatoes, and bay leaves. Cover and cook on HIGH for about 4 hours or on LOW for about 7-8 hours, or until the peas and vegetables are tender. Discard bay leaves. Taste and season with salt and pepper, if necessary. Ladle into bowls and serve. Garnish with chopped fresh herbs, crushed red pepper flakes, hot sauce, a squeeze of fresh lemon juice, or a splash of apple cider vinegar.