Greens -N- Beans Soup

4 to 8 slices raw bacon, cut into 1/2 inch chunks
1 Onion, chopped
2 leeks, white part only, chopped
Tomatoes - 1 can or 3-4 fresh, diced
4 medium red-skinned potatoes, cut into chunks
2 1/2 to 3 quarts fresh greens (turnip, mustard, or collard), chopped and large stems removed
2 quarts vegetable broth
black-eye peas (1 or 2 cans, or 2-3 cups fresh-cooked)
3 celery stalks, chopped, including leaves
Rosemary and thyme, fresh, crushed
garlic salt

I use organic raw, uncured bacon. Other brands may have more salt content, so add salt later in cooking and adjust it to your taste.

In a BIG pot on medium-high heat, cook bacon chunks until they are cooked but still soft. Drain off all but a few tablespoons of the grease. (You can also use ham, but a little bacon grease or oil is neccessary.)
Add onion and leeks and sautee until tender. Add tomatoes, potatoes, and broth, bring to a simmer, and add herbs and greens. Cover and allow greens to wilt, then stir into broth, adding more water if neccessary. Cook until potatoes are about halfway done, then add celery, peas, and season to taste. Continue to simmer on medium-low until potatoes are fully cooked.

* * * This was the first time I had ever cooked or eaten turnip greens. I gathered some fresh from the garden, and found a recipe idea for a soup online, which only included salt pork, onions, and greens. We were surpised that the greens were not bitter at all, and this was a very pleasant and filling soup. Would be good with crackers, bread, or cornbread.