Trim an inch from the bottom of the turnip greens, then lay the greens out and cut vertically into ⅓rds. Cut the leaves into roughly 1 inch cubes, cut the stems into ½ inch slices. Soak the greens in water for 10 minutes, stirring once or twice. Remove the greens (don’t dump them) into a colander and reserve.

Combine the ham hock or other smoked meat, onion and bay leaf with water to cover. Cover, bring to a simmer on high heat, then turn down to low-medium heat and simmer gently for 2 hours. Strain the stock and cool, you should have about 8 cups.

Cool the meat until you can handle it. Remove the meat from the bone, put in a covered container and chill so it holds its shape, then dice into small pieces and reserve.

If using dried black eyed peas, cover them with 2 inches of cold water and allow to soak for an hour.

In a 1.5 gallon soup pot over medium heat, sweat the onion, celery, garlic and leek in half of the oil, cooking slowly, stirring occasionally until the vegetables are tender, about 5 minutes.

If using sausage, cut it into slices and brown it quickly in a pan before adding to the pot.

Add the tomato pasta and remaining oil, stir and cook 2 minutes more. Add the sausage if using, and remaining ingredients except the cooked meat, bring to a simmer, turn the heat to low and simmer gently for 2 hours.

The liquid should've reduced and the soup should be thick. If it isn't reduce it a little longer.

During the last 20 minutes of cooking, add the reserved meat just to heat though. Taste the soup and adjust the salt until it tastes good to you. It’s nothing for me to taste and season a soup 2-3 times.

Serve the soup with hot pepper vinegar on the side.

You can double the recipe easily and turnip green soup freezes well.