28 December 2008

Recipe: New Year's Black-Eyed Pea and Collard Green Soup

Looking for an interesting soup to cook on New Year's Day? From our friends over at Whole Foods Market comes this New Year's Day special soup that tradition believes brings good luck in the new year to us!

Serves 6

This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and smoky ham. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. Serve with thick slices of toasted crusty bread. When reheating the soup, add additional broth if needed to obtain desired consistency.


2 cups dried black-eyed peas

1/4 cup extra virgin olive oil (you could use canola oil)

1 large onion, chopped (give me a sweet onion any day!)

2 cloves minced fresh garlic (more is always better!)

1/2 pound slab cooked all-natural Black Forest ham or smoked turkey breast, diced (try using Richard's Turkey sausage, it's awesome!)

2 stalks celery, chopped (I like 4 stalks celery as celery is a digestive that keeps down the gas.)

6 cups gluten-free chicken broth

Sea salt and black pepper

Cayenne pepper, to taste (try 1/4 teaspoon at first, especially if you use Louisiana sausage as it already has spicy heat!)

4 cups packed thinly sliced collard greens, leaves only, stems discarded

4 medium carrots, chopped (you can always get a package of those small sweet baby carrots, easier and tastier)


Soak black-eyed peas in water for 6 to 8 hours or overnight. Drain and rinse.

Heat olive oil over medium heat in a large soup pot. Add onion, garlic, ham and celery.

Cook 5 to 8 minutes, stirring frequently, until onion is translucent.

Add drained peas, broth, salt, pepper and cayenne. Simmer, partially covered, for 45 minutes or until peas are tender. For a thicker consistency, smash some of the cooked peas against the side of the pan and blend them into the broth.

Add greens and carrots. Simmer for 15 to 20 minutes, until collard greens are tender. Taste and adjust seasonings.


Per serving (18oz/532g-wt.): 310 calories (150 from fat), 16g total fat, 3.5g saturated fat, 17g protein, 27g total carbohydrate (8g dietary fiber, 6g sugar), 20mg cholesterol, 760mg sodium

Note: For other recipes visit my other fun blog –
Romancing The Chocolate
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