Black-Eyed Pea and Collard Soup

Ingredients

• 1 pound dried black-eyed peas
• 1 1/2 pounds smoked turkey wings or legs
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 celery ribs, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 8 cups chicken broth
• 1 large bunch collard greens, stemmed and cut into ribbons
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 2 tablespoons cider vinegar
• Salt to taste
• Hot pepper vinegar and cornbread, for serving

Before you cook

• Sort and rinse the black-eyed peas, which do not need soaking.
• Strip the collard leaves from their stems, stack them, and cut them into 1/2-inch ribbons.
• Dice the onion, celery and bell pepper.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the onion, celery and bell pepper and cook for 8 minutes, until softened.
3. Stir in the garlic, smoked paprika, red pepper flakes and black pepper and cook for 1 minute.
4. Add the smoked turkey and the chicken broth.
5. Bring the pot to a boil, then lower it to a simmer and cook for 45 minutes.
6. Add the black-eyed peas and simmer for another 40 minutes, until they are tender but still whole.
7. Lift out the turkey pieces and let them cool for a few minutes.
8. Pull the meat off the bones, shred it, and return it to the pot.
9. Stir the collard ribbons into the simmering soup a handful at a time.
10. Cook the collards for 20 minutes, until they are silky and dark.
11. Stir in the cider vinegar and taste before adding any salt.
12. Ladle into bowls and pass hot pepper vinegar and cornbread at the table.