Ham, Black-Eyed Pea and Collard Green Soup

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• 1 medium onion
• 1 garlic clove
• 4 ounces of cooked ham, cut into ¼ inch pieces
• 2 tablespoons olive oil
• 1/2 pound collard greens
• 1 cup chicken broth
• 3 cups water
• 16 ounce can black-eyed peas
• 1 teaspooncider vinegar
• ½ pound bacon, cooked and crumbled

1. Chop onion and garlic. In a 3-quart saucepan cook onion and in oil over moderate heat, stirring occasionally, until onion is soft.
2. While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, ham, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
3. Rinse and drain black-eyed peas. Stir peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.
4. Sprinkle with bacon crumbles before serving.