Black-eyed Pea Soup Recipe for New Years Day

Black-eyed Pea Soup Recipe for New Years Day
Ham and Black-eyed Pea Soup with Southern Vegetables is the perfect dish to serve on New Years Day. Throughout the American South, it’s traditional in many homes to serve Black-eyed peas on this day for good luck. The tradition has also spread from the South to many areas across the United States, since most people feel they could use a bit of good luck in the coming year, whether they’re from the South or not.
This delicious soup incorporates the lucky black-eyed peas with ham and classic southern vegetables: sweet potatoes and collard greens. The soup is quite thick, and can be ladled over a bowl of rice similar to Gumbo. It can be made spicy with the addition of extra crushed chili pepper or hot pickled peppers.

Dried beans such as black-eyed peas, can be prepared in the slow cooker without the overnight soak required when preparing them by other methods. It’s easy to put them to cook in the slow cooker the night before; they will be tender in the morning and the remaining ingredients can be quickly chopped and added. The soup can simmer all day in the slow cooker and the cook can enjoy the first day of relaxation since the holidays.

Although this soup is naturally low in fat, and supplies fiber along with several important vitamins and minerals, it’s best served with freshly baked hot cornbread slathered with lots of real butter. Dieting can begin the day after New Years.

Ham and Black-eyed Pea Soup with Southern Vegetables

12 Servings

2 cups black-eyed peas, sorted and rinsed
6 cups water

2 tablespoons granular chicken bouillon
2 tablespoons dehydrated onion flakes or 1/2 of a medium onion, chopped
1 teaspoon crushed chili pepper
3/4 pound collard greens, stems removed and cut into 1" squares
3/4 pound sweet potatoes, peeled and cut into 1/2" dice
2 cups ham, cut into 1/2" dice
2 cups water
  1. Place the peas and 6 cups water in a large slow-cooker, turn the cooker to high, and cook 2-4 hours or until tender.

  2. Mash some of the peas with a fork; this will help thicken the soup as it cooks.

  3. Add the chicken bouillon, onion flakes, chili pepper, collard greens, sweet potatoes, ham, and 2 cups water.

  4. Stir well, cover, and cook 4-6 hours on low, or for 2-4 hours on high.

  5. Serve with cornbread.

Amount Per Serving
Calories 94 Calories from Fat 16
Percent Total Calories From: Fat 17% Protein 26% Carb. 56%

Nutrient Amount per Serving
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 10 mg
Sodium 446 mg
Total Carbohydrate 13 g
Dietary Fiber 1 g
Sugars 0 g
Protein 6 g

Vitamin A 136% Vitamin C 30% Calcium 0% Iron 5%

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