Black-Eyed Pea and Collard Greens Soup

1 tablespoon vegetable oil
1 medium onion
chopped
1/8 teaspoon garlic powder
1/4 pound deli ham
sliced (4 ounces)
3 cups collard greens
stems removed and chopped (1/2 pound)
1 can (14.5 oz) broth (fat-free
low sodium chicken or vegetable)
2 cans black-eyed peas
low-sodium
drained and rinsed (or 4 cups)
salt and pepper to taste (optional)
2 teaspoons apple cider vinegar

Wash hands with soap and water.
Wash the collard greens.*
Drain and rinse the black-eyed peas.
Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
Add collard greens and broth to the pot.
Cover and simmer for about 20 minutes until the collard greens are tender.
Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.
Taste, and add a small amount of salt and black pepper if desired.
Stir in vinegar just before serving.
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Eating Smart, Being Active
Colorado State University Extension