Southern New Years Day Soup Food

NEW YEAR'S CELEBRATION SOUP

Steps:

• Chop onion and mince garlic. In a 3-quart saucepan or heavy iron skillet, brown sausage and drain off all excess fat, crumble and set aside, in the same saucepan or heavy iron skillet - heat olive oil & cook onion, garlic in oil over moderate heat, stirring occasionally, until onion is pale golden, about 2-3 minutes. Add broth, wine and water into the onion mixture. Also, add back the sausage and mix.
• Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas, diced tomatoes, & sauerkraut into soup, bring to slow boil then reduce heat and simmer for at least 30 minutes (however, you can let this soup slow cook all day, makes it that much better). Season soup with salt, pepper, sage and hot sauce ~ enjoy with a good crusty bread.
• This recipe can be prepared in 45 minutes or less.
• Although we call for canned black-eyed peas, you can use frozen peas or cook up a batch of dried ones. Note: if you use dried beans that you only let soak as package directs, you will need to use a food processor to mash 1/2 the beans and you will need to up the amount of fluids (i.e.; 3 1/2 cups of both broth and water). As well, cook time will need to increase to time reflected on dried beans package in order for beans to cook correctly.

SOUTHERN NEW YEAR'S DAY SOUP IN THE SLOW COOKER

Steps:

• Sort and rinse peas then place into a slow cooker and cover with 8 to 10 cups of cool water. Let soak, 8 hours to overnight.
• Drain water from peas and add broth, ham, carrots, celery, ham bone, onion, Worcestershire, salt, and pepper.
• Cover and cook on High for 5 hours. Stir in collard greens and cook until tender, about 30 minutes more.

NEW YEAR'S DAY SOUP

Steps:

• In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
• Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

BLACK-EYED PEA SOUP RECIPE

Steps:

• Soak the peas overnight in a large bowl filled with water. Make sure to keep the water level at least two inches over the peas while they rehydrate. After they rehydrate, drain and rinse the peas.
• Add olive oil to a large Dutch oven or pot over medium heat. When the oil is hot, add the onions, carrots, celery, ham, ham hock, or ham shank. Cook until the vegetables have softened, which should take four to five minutes. Then, add the garlic and cook for one minute.
• Add the drained peas, red wine vinegar, chicken stock, tomatoes and green chilies, kosher salt, and pepper and simmer covered for 30 minutes. Add the collard greens and cook uncovered for an additional 15-30 minutes, or until the peas are tender.
• Serve immediately.

BLACK EYED PEA SOUP

Steps:

• Place all the ingredients into a large stockpot.
• Bring to a boil over medium-high heat. Once boiling stir, lower heat to lowest setting and cover.
• Simmer stirring occasionally until beans are tender, about 1 1/2- 2 hours.
• Remove ham hocks from beans, place onto a plate and remove meat from bones. Cut ham into smaller pieces if necessary and add back into beans. Dispose of bone and skin.
• Beans may be served at this time.See Note #5 below for instructions on thickening soup.

SOUTHERN NEW YEAR'S DAY SOUP

Steps:

• Wash and pick over the dried beans. Cover with 2 inches of water and allow the beans to soak overnight.
• In a stock pot, combine 2 quarts water, ham, beef, bay leaves and salt. Bring to a boil, then cover and simmer for 30 minutes.
• Rinse the soaked beans and add them to the pot. Cook, uncovered, until tender, about 1 hour. Add the potatoes and collards and boil for 10 minutes.
• Meanwhile, in a sauté pan over medium heat, warm the olive oil. Add onion and bell pepper and sauté until the onion is translucent, about 8 minutes. Add the vegetables to the soup pot. Reduce the heat to a simmer, cover and cook for 1 hour. Salt to taste.
• Optionally top each serving with a garnish of a spoonful of salsa or chow-chow.