Trusted Brands: and Tips Recipe ⋮ SoCal Greens and Black Eyed Pea Soup

A tasty soup spin on traditional Southern New Year's foods. Serve with your favorite cornbread for a hearty lunch or dinner.

Ingredients

• 2 tablespoons bacon drippings
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 smoked ham hocks
• ½ pound collard greens, stems and center ribs discarded and leaves chopped
• ½ pound kale, large stems discarded, leaves chopped
• 32 ounces Swanson® Unsalted Chicken Broth, or more as needed
• 1 (14.5 ounce) can chopped tomatoes with liquid
• 2 teaspoons Creole seasoning
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 teaspoon hot pepper sauce (such as Frank's RedHot®), or to taste

Cooking Directions

1. Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.
2. Place ham hocks, collards, kale, 32 ounces Swanson® Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.
3. For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.

Nutrition Facts

• calories224
• carbohydrateContent16.3 g
• cholesterolContent34 mg
• fatContent11.2 g
• fiberContent4.1 g
• proteinContent14.4 g
• saturatedFatContent3.8 g
• sodiumContent439.4 mg
• sugarContent2.2 g