Instructions: 1. Put black-eyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook until needed in this recipe.

2. Heat oil over low flame in a heavy-bottomed 6-quart stockpot. Add onion, carrot, celery, and garlic and cook, covered, until vegetables are tender, about 20 minutes.

3. Add stock, wine, and spices and bring to a boil. Drain and rinse beans and add to soup pot. Reduce heat to medium and cook, partially covered, for 2 hours.

4. Add chopped collard greens, stir, and cook for 45 minutes. Salt to taste and serve immediately.

VARIATION: You can use equivalent amounts of white beans and kale in place of the black-eyed peas and collard greens for a soup with a Portuguese

(southern) flavor.

Yield: "10 cups"

Appetit magazine. Sally is Southern. I am Northern, not as patient, and do not have the Southern fondness for pork. My version, therefore, has both fewer steps and fewer ingredients.

Perhaps this makes it altogether a different soup, but its still a delicious one." -Sally

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