- 10 minutes
- 1 hour and 15 minutes
Enjoy this hearty but healthy soup filled with black-eyed peas, turkey bacon, collard greens, celery carrots, and onions.
- Put the peas in a large bowl and add a few inches with water, making sure to cover the peas. Cover the bowl and keep it at room temperature for 8 hours or overnight. Drain and rinse well.
- Add olive oil in a large pot and set over medium heat. Add onion, garlic, bacon and celery and cook, stirring occasionally, until onion is translucent, 5 to 8 minutes. Add peas and broth and bring to a boil. Be sure to skim off any foam on the surface.
- Reduce heat and let simmer, partially covered, for about 45 minutes, until the peas are tender. Mix in the collard greens and carrots and simmer for an additional 15 to 20 minutes, or until tender. Season with salt, pepper and hot sauce and serve.