New Years Day - Black-Eyed Pea Soup
Donald Henderson New Year’s Day Tradition - recipe modified by Alan
Ingredients
1 leftover ham bone with lots of meat (preferred)
Extra diced ham
2 bags dried black-eyed peas
2 medium onions diced
4 cloves garlic minced or 1/2 teaspoon garlic powder
1 cup carrots diced
1 cup celery diced
2 large handfuls baby kale or other seasonal green diced
1 tbsp salt
1 tsp pepper
2 cups low sodium chicken stock or leftover Slow Cooker Chicken drippings
Oil or butter for sauté
Black-eye Pea Preparation
Rinse and clean peas. Put in large pot with 2 tablespoons of salt and 4” fresh water over top . Bring to 180 degrees, cover and let soak overnight.
In the morning, rinse and remove for bad peas.
Instructions
Put ham bone and diced meat into large pot or slow cooker.
Add black-eyed peas
Add chicken stock
Add enough water to barely cover
Add salt and pepper
Start cooking
Sauté onions until just translucent 3-5 minutes (add garlic during last minute), put in soup.
Sauté carrots and celery 8-10 minutes, put in soup.
Sauté greens until wilted 1-2 minutes, put in soup.
Cook for 6-8 hours, sampling every few hours.
Alan Notes
I like to prepare the peas on New Year's Eve, then make the soup the first thing in the morning. It's perfect by dinnertime.
I've only gotten Kathy to try a few times, but only a small spoon full.
Note - this is a southern tradition that says you get 1 luck for each pea eaten.
I've eaten this forever and that's why I've been so lucky in my life.