Southern New Years Day Soup Recipes

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NEW YEAR'S DAY SOUP



New Year's Day Soup image

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

1 pound dry black-eyed peas
3 (10.5 ounce) cans beef broth
1 (1 ounce) package dry onion soup mix
1 pound smoked sausage, sliced
1 cup uncooked long grain white rice
1 (4 ounce) can diced green chilies, drained
ground black pepper to taste

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 IN THE SLOW COOKER



Southern New Year's Day Soup in the Slow Cooker image

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

1 pound dry black-eyed peas
2 (32 fluid ounce) containers vegetable broth
2 cups cubed ham
1 cup chopped carrots
1 cup chopped celery
1 ham bone
1 medium onion, diced
2 tablespoons Worcestershire sauce
salt and ground black pepper to taste
1 pound collard greens - rinsed, trimmed and chopped

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

SOUTHERN NEW YEAR'S DAY SOUP



Southern New Year's Day Soup image

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

1 cup dried black-eyed peas
1 lb cubed ham
1 lb lean stewing beef, cut into bite-size pieces
3 bay leaves
2 teaspoons salt
2 medium potatoes, peeled and cubed
24 ounces fresh collard greens, tough stems removed & roughly chopped
frozen collard greens
1 tablespoon olive oil
1 medium onion, chopped
1 bell pepper, chopped
salsa (chow-chow is good, too)

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 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.

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