6slicesbaconcooked and crumbled reserve 3 Tbsp drippings
1mediumoniondiced
2ribscelerydiced
2mediumcarrotspeeled and diced
3clovesgarlicminced
1/2lbhamcubed
115 ozcan diced tomatoes with green chiles
2cupsfrozen chopped collard greensthawed
1TbspCreole or Cajun seasoning
1tspsalt
1tspcumin
1tsp lemon pepper
sliced green onionoptional
232 ozlow sodium chicken broth
sliced green onion for garnishing
Instructions
Rinse and pick over black eyed peas. Place into a large pot or bowl and cover with water. Allow to sit on counter for 8 hours or overnight then drain.
In the bottom of a 6 quart dutch oven or similar size pot fry bacon over medium high heat until crisp. Use a slotted spoon to remove to paper towels reserving the drippings.
To the drippings add onion, celery and carrots. Cook for 5 minutes or until tender and beginning to brown. Add garlic, cook 1 minute longer.
To the pot add black eyed peas, ham, tomatoes, collards, Cajun seasoning, salt, cumin and lemon pepper. Add 6 cups chicken broth. Mix well.
Bring to a boil then lower heat to medium. Cook with lid offset for 30 minutes. Check level of broth and add 1 or 2 cups of reserved broth, or to your taste. Continue to cook for another 20-30 minutes over medium heat or until black eyed peas are tender.
Mix bacon into the soup or sprinkle on top. Serve garnished with green onion and a slice of cornbread, if desired.