Solas New Years Soup Recipes

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SOLA'S NEW YEAR'S SOUP



Sola's New Year's Soup image

Salsa gives this black-eyed pea soup lots of flavor without needing a cabinet-full of spices. It's a great, filling soup for a cold day.

Provided by Sola

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 14

1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen bell pepper strips
black pepper to taste
1 cup sweet white corn
1 (16 ounce) jar medium-hot salsa
1 teaspoon chili powder
2 (15 ounce) cans no-salt-added black beans, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (10.5 ounce) can chicken stock
1 cube chicken bouillon
3 cups water
½ cup uncooked long grain rice

Steps:

  • Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.

Nutrition Facts : Calories 155.6 calories, Carbohydrate 28.5 g, Cholesterol 0.7 mg, Fat 1.8 g, Fiber 6.2 g, Protein 7.7 g, SaturatedFat 0.3 g, Sodium 561.6 mg, Sugar 2.2 g

NEW YEAR'S DAY SOUP



New Year's Day Soup image

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

1 cup diced smoked ham
1 cup cubed chicken breast, cooked in
1 tablespoon olive oil
2 cups celery ribs, chopped
1 medium onion, chopped
1 zucchini, chopped
2 carrots, chopped
2 garlic cloves, minced
2 (15 ounce) cans black-eyed peas, drained
1 (15 ounce) can sweet whole kernel corn, drained
1 red bell pepper, chopped
2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans stewed tomatoes, undrained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 1/2 cups of chopped fresh spinach
1/2 cup of chopped fresh parsley
1/2 teaspoon pepper

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

NEW YEAR'S CELEBRATION SOUP



New Year's Celebration Soup image

This is a great soup for New Year's eve or day (or, anytime really in the colder months). When it is cooking, mmmmmmmmmm -- what a fabulous fragrance fills your home! My husband & I adapted a recipe we found on Epicurious - and really, it is totally different but just as good as their version (which had ham & collard greens), if not better!

Provided by stephanierndos

Categories     Clear Soup

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 medium onion
4 tablespoons garlic (minced)
1 lb sage sausage (pick a really good one, we use Jimmy Dean, don't skimp)
2 tablespoons olive oil
1 (14 ounce) can sauerkraut (drained)
2 cups chicken broth (16 fl.oz.)
2 cups water
1 (16 ounce) can black-eyed peas (about 1 1/2 cups)
1 (15 ounce) can diced tomatoes (drained)
hot sauce (to taste)
1/4 cup white wine (we used pinot grigio)
2 teaspoons dried sage (if using fresh, several leaves chopped)

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.

SOLA'S NEW YEAR'S SOUP



Sola's New Year's Soup image

Salsa gives this black-eyed pea soup lots of flavor without needing a cabinet-full of spices. It's a great, filling soup for a cold day.

Provided by Sola

Categories     Black Bean Soup

Time 55m

Yield 12

Number Of Ingredients 14

1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen bell pepper strips
black pepper to taste
1 cup sweet white corn
1 (16 ounce) jar medium-hot salsa
1 teaspoon chili powder
2 (15 ounce) cans no-salt-added black beans, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (10.5 ounce) can chicken stock
1 cube chicken bouillon
3 cups water
½ cup uncooked long grain rice

Steps:

  • Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.

Nutrition Facts : Calories 155.6 calories, Carbohydrate 28.5 g, Cholesterol 0.7 mg, Fat 1.8 g, Fiber 6.2 g, Protein 7.7 g, SaturatedFat 0.3 g, Sodium 561.6 mg, Sugar 2.2 g

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Top Asked Questions

How to cook Black Eyed Peas Soup?
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. 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.
How long to cook collard greens for Soup?
Directions. 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.
How to cook quinoa and collard greens for Soup?
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.

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