Bacon the way it's suppose to be!

6 ea   Smoked Ham Hocks, Braised, Cooled, Cleaned, Rough Diced, & Reserved

1 cup   Olive Oil

3#   Bakers Bacon, Double Smoked Bacon, Diced Small

8 ea   Yellow Onions, Skinned And Medium Diced

1 cup   Garlic, Sliced Thin

10 ea   Carrots, Peeled And Medium Diced

2 bunch   Celery, Washed And Medium Diced

1 bunch   Thyme, Stemmed And Rough Chopped

1 bunch   Rosemary, Stemmed And Rough Chopped

3 ea   Bay Leaf-Whole

4#   Dried Black-Eyed Peas, Soaked Over Night In Cold Water

To fill   Chicken Stock

To taste   Salt And Pepper

6 bunches   Collard Greens, Stem & Ribs Removed, Washed, & Drained Dry. (Cut Into Small Dice And Reserve For The Soup To Be Poured Over Them At The Last Minute.)



-Heat The Oil In The Soup Kettle And Then Add The Bacon

-Saute Until The Bacon Turns Lite Brown.

-Add The Onions, Garlic, Carrots, Celery, Thyme, Rosemary, And Bay Leaf.

-Cook Until The Onions Turn Clear.

-Add The Drained Peas

-Cook For Another Minute.

-Add The Chicken Stock To The Desired Fill Amount.

-Simmer Until The Peas Are Cooked.

– Add The Diced Ham Shank Meat To The Soup.

-Skim The Fat Off The Fat On Top Of The Soup

-Adjust Seasonings With Salt And Pepper.

-Just Before Service, Bring The Soup Up To A Boil And Pour It Over The Diced Collard Greens.

-Serve Right Away.


-Top The Soup Off With Thinly Sliced Green Onions

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