New Year’s Day Lucky Soup
In the southern United States, it's traditional to eat black-eyed peas, pork and greens on New Year's Day. Although, I did not grow up in the south, I lived in Nashville for 7 years and Houston for 3 years, so I grew to appreciate southern food and traditions. My husband is a 7th generation Tennessean and they take their New Year's Day foods seriously!
Black-Eyed peas represent coins or wealth. Pork represents progress and moving forward as pigs root forward. Greens represent paper money and traditionally collard greens are eaten. It is believed if you eat these foods on New Year's Day, you will have a prosperous year!
My kids find collard greens a little bitter so I used kale in my recipe. Feel free to use any hearty green such as collards, turnip greens, swiss chard or kale. Spinach is a little too delicate and will get slimy in the soup.
I know some people avoid pork for health and religious reasons. You can substitute turkey ham or any smoked chicken or beef sausage to recreate the flavor of the original recipe.
New Year’s Day Lucky Soup
with black-eyed peas, ham and kale
Ingredients
1 tsp of avocado or olive oil
1 small onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
3 cloves of garlic, minced
1/2 tsp of smoked paprika
1 tsp of dried thyme
1 tsp of black pepper
1/2 tsp of sea salt (more to taste if needed)
2 15.5 ounce cans of black-eyed peas, drained and rinsed
2-3 cups of diced ham
2 cups of chicken broth
3 cups of filtered water
2 Tbs of white wine or a dash of white wine vinegar
1/2 cup of half and half (or canned coconut milk for a dairy free option)
1 bunch of kale, stems removed and chopped
Optional: parmesan cheese
Directions
In a large pot, heat the oil over medium heat.
Add the diced onion and sauté for a few minutes until translucent.
Add the carrots, celery, garlic, salt, pepper and spices. Sauté another 5 minutes or until the veggies start to soften. Be careful not to burn the garlic!
Add the ham to the mixture and sauté until the ham starts to get a little bit of color, or about 5 minutes.
Add the rinsed beans, broth, water, and white wine or vinegar to the pot. Bring to a gentle simmer.
Let the soup simmer at least 30 minutes or until the veggies are soft.
Stir in the half and half and chopped kale and cover the pot. It only takes a few minutes for the kale to wilt. I like my kale to still be bright green! If you prefer more well done greens, you can leave the soup simmering longer.
Taste the soup for seasoning and add a little bit of salt if needed. I find that the ham is salty so be careful not to over salt.
Serve with grated parmesan if you wish and enjoy good luck all year!
