Start the New Year off right with soul satisfying black-eyed pea soup.
Crumble the bacon, and stir it back into the soup just before serving.
bunch)
3/4cupchoppedcelery(from 3 small celery stalks)
2driedbay leaves
1(8 1/2-oz.)
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Audrey Davis
Add onion; cook, stirring often, until translucent, but not brown, about 5 minutes.
Add minced garlic and cumin; cook, stirring frequently, until garlic is fragrant, about 1 minute.
Transfer mixture to a 6-quart slow cooker.
Stir in ham hocks, black-eyed peas, chicken broth, collard greens, celery, and bay leaves.
Remove and discard bay leaves from soup.
Use tongs to transfer ham hocks to a cutting board.
Let stand until cool enough to handle, about 5 minutes.
Remove and discard bones and skin; shred meat into bite-size pieces.
Return shredded ham hocks to mixture in slow cooker, and stir to combine.
Add rice; stir until heated through, about 1 minute.
Mix in thyme, black pepper, salt, and cayenne.
