1/2 lb smoked hog jowl bacon, cubed
1 medium onion, chopped
1 16 oz pkg frozen chopped mustard greens
2 cans diced tomatoes with green chilies (either size can will work)
4 to 6 cups chicken stock
2 to 3 cans black eyed peas, drained
In a large soup pot, saute the bacon until browned and all grease has been rendered. Remove from the pan with a slotted spoon and reserve. Add onion and cook, stirring occasionally, until the onions starts to brown. Add the greens (it is not necessary to thaw them) and stir until thawed. Stir in chicken stock and allow to cook about 25 to 30 minutes. Stir in tomatoes and black eyed peas. Return to a boil and then reduce to a simmer and allow to cook at least 20 minutes. Stir in the cooked bacon and serve hot. This soup cries out for cornbread.