Collard Greens, Potato and Black Eyed Pea Soup


2 slices hog jowl bacon, cubed
2 ½ cups peeled and cubed potatoes
1 cup thinly sliced celery
1 onion, chopped
6 cups shredded collard greens
2 cans chicken broth
1 bay leaf
½ teaspoon ground black pepper
2 (15 ounce) cans black eyed peas


Fry bacon in a medium size saucepan until brown. Remove bacon with a slotted spoon reserving the grease. Add potatoes, celery, and onion, saute for 5 minutes. Stir in collards, cover and cook over medium heat, until greens are tender. Add broth, bay leaf, pepper and black eyed peas. Heat until soup boils. Reduce heat and allow to simmer for 15 minutes. Remove bay leaf and serve with cornbread.