NEW YEAR'S SOUP
Black-eyed peas for luck, and collard greens for money - this New Year's soup is healthy, tasty, and bound to bring a great year!
Provided by Sara Boyd Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a soup pot over medium heat; cook and stir garlic until it begins to brown, about 3 minutes. Add onion and carrots. Cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Cook and stir collard greens into onion mixture until wilted, about 5 minutes.
- Pour vegetable broth and black-eyed peas into vegetables, bring to a boil, and reduce heat to low. Cover and simmer soup until vegetables are softened, 20 to 25 minutes.
- While soup is simmering, mix quinoa and water in a saucepan, bring to a boil, and reduce heat to low. Cover and simmer until the water has absorbed into the quinoa, about 10 minutes. Stir cooked quinoa into soup and simmer until collard greens are tender, about 10 more minutes. Stir cider vinegar into soup to taste and season with salt and black pepper.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.6 g, Fat 5.6 g, Fiber 7.9 g, Protein 9.5 g, SaturatedFat 0.7 g, Sodium 556.2 mg, Sugar 3.7 g
SOUTHERN NEW YEAR'S DAY SOUP IN THE SLOW COOKER
This easy slow cooker soup combines great flavor with all of the Southern traditions like black-eyed peas and collard greens for New Year's. Serve with cornbread and it's a rounded feast!
Provided by FASTFINAL137
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 13h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 31 g, Cholesterol 12.6 mg, Fat 5.2 g, Fiber 6.7 g, Protein 14.9 g, SaturatedFat 1.6 g, Sodium 666.2 mg, Sugar 6.1 g
NEW YEAR'S DAY SOUP
I came up with this soup when I was just cleaning out the frig. It's full of vegetables and will leave you filling warm and full on a chilly day.
Provided by southern chef in lo
Categories Chicken
Time 2h20m
Yield 10 cups
Number Of Ingredients 18
Steps:
- Cook the chicken until no longer pink in the olive oil in a heavy stock pot.
- Add ham, celery, onion, garlic, bell pepper, and carrots. sauté over medium heat until the vegetables are tender.
- Stir in the black eye peas, corn, chicken broth, stewed tomatoes, diced tomatoes, and tomato sauce. Bring to boil, cover and reduce heat and simmer for 1 hour and 30 minutes.
- Stir in 1 1/2 cups of spinach, the zucchini, and the parsley. Add the pepper and simmer for 20 minutes more or until the zucchini is tender.
- Garnish with more chopped fresh spinach, if desired.
Nutrition Facts : Calories 185.2, Fat 3.2, SaturatedFat 0.6, Sodium 1003.1, Carbohydrate 33.1, Fiber 6.9, Sugar 9.2, Protein 9.4
SOUTHERN NEW YEAR'S DAY SOUP
This wonderfully healthy collards and black-eyed pea soup by Sarah Cooper is a natural for New Year's Day. It started as a Cuban-style collards soup that included bacon fat, short ribs, Cuban sausage and ham hocks. Eventually Ms. Cooper decided to "de-fat" and change some of the ingredients to typical southern ones. The results are both aromatic and hearty, perfect on a cold day. To shorten prep and cooking time, you can use canned black-eyed peas, drained, rinsed and added towards the end of cooking time. Note: the recipe does not include soaking time for the dried peas. From the Atlanta Journal Constitution.
Provided by ninja
Categories Collard Greens
Time 3h20m
Yield 18 1 cup servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 151.8, Fat 5.5, SaturatedFat 1.7, Cholesterol 32.5, Sodium 586.8, Carbohydrate 12.7, Fiber 2.8, Sugar 1.4, Protein 13.2
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