So here goes .. straight to the recipe <\/p>\n\n\n\n New year’s day and black eyed pea soup is in the menu . I love bean soup , all sort of bean soup . Back when we were living in Houston , our neighbor told us about this black eyed pea soup is a must eat for new year’s day . No wonder around new year’s day , the grocery store was displaying black eyed peas bag everywhere . I like to add ham , or some kind of meat into the bean soup . Usually i would have leftovers from spiral ham , except this past year we only bought ham once during Easter and we only had turkey and cooked something else during Christmas time . So no leftovers of ham or ham bones whatsoever . I ended up using smoked pork jowels , i guess that’s pretty common to use anyway . I also added the collard greens into the soup . Getting them all together at once but don’t forget to wash everything, you can try this out for a safe deep clean, look at this Website for more info. So here goes .. straight to the recipe Ingredients : 1.5 cup of dry black eyed pea soup , no need to soak it overnight 1 large onion , chopped 5 garlic cloves , minced 1 bay leaves 3 sprigs of fresh thyme 2 jalapeno pepper , sliced 2 carrots , diced 2 stalks of celery , chopped 1 cup of pork jowels , diced ( or use frozen leftover spiral ham from holiday season ) 4-5 cups of chicken broth or water , if you use water , add about 1-2 tsp better than chicken bouillon 3-4 cups of chopped collard greens 1-2 tsp smoked paprika salt , pepper Direction : In the instapot turn into saute feature , heat up the pot . Add the pork jowels , cook for few minutes , add bay leaves , thyme, onion ,garlic , jalapeno , carrots , celery into the pot . cook for several minutes . Add salt and pepper Add the dry beans , mix well , add smoked paprika Add collard greens , then add the water or chicken broth . Cover the instapot , turn into pressure cook , cook on high for 18 minutes . Natural release for 15 minutes . Adjust seasoning if you need to . Serve alone or with jalapeno cornbread on the side .<\/p>\n","protected":false},"author":16,"featured_media":9351,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9349"}],"version-history":[{"count":5,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9349\/revisions"}],"predecessor-version":[{"id":9517,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9349\/revisions\/9517"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9351"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2021\/01\/20210101_132922-1024x768.jpg\")
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