Collard Green and Black-Eyed Pea Soup
Created by Art Smith
Servings: Serves 6–8
  • 1 to 2 pounds chicken wings , 10 pieces
  • 4 cups chicken stock
  • 1 onion , chopped
  • 4 cloves garlic , minced
  • 1 1/2 cup canned stewed tomatoes
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt to taste
  • ' ' Fresh ground pepper to taste
  • 4 potatoes , peeled and cubed
  • 2 cans black-eyed peas
  • 3 chicken sausages ' ' or turkey cut into pieces
  • 2 pieces turkey bacon , chopped
  • 6 cups collard greens , cleaned and chopped
  • Louisiana hot sauce to taste
In a soup pot, add the chicken wings and stock. Then add the chopped onions, garlic and spices and bring to a boil. Reduce the heat, add the tomatoes and crush with your hands. Season with salt and pepper to taste, and simmer. When the wings are tender, add the potatoes, black-eyed peas, sausage, turkey bacon and greens.

Simmer for 30 minutes, remove the wings and allow them to cool. Remove the chicken meat from the bones, and add to the soup. Season with hot sauce and serve with cornbread for a real Southern-style treat!

From Back to the Table by Art Smith