New Years Celebration Soup Recipes

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.

NEW YEAR'S SOUP

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.

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.