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
This soup will bring you good luck for the new year! It is a yummy way to make sure you have your black-eyed peas - a Southern New Year's tradition.
Provided by KMCHRISTIAN
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 9h45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 35.1 g, Cholesterol 25.7 mg, Fat 12.7 g, Fiber 5.2 g, Protein 13.7 g, SaturatedFat 4.5 g, Sodium 1130.5 mg, Sugar 4.3 g
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
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
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