Believed by many people to bring good luck and prosperity, the black-eyed pea is a Southern American tradition for celebrating the New Year. Some historians trace this lucky legume back to the Civil War.
Use Fresh or Canned Black-Eyed Peas
Black-eyed pea soup uses fresh or canned peas combined with a variety of other healthful vegetables. The soup makes a colorful display for party guests, and is the perfect appetizer on New Year’s Eve or can be served for lunch with a salad and homemade bread on New Year’s Day. If prepared in the slow cooker, the soup can stay warming in the pot for hours and party guests may have a bowl of hot soup anytime they want during the festivities.
When using fresh black-eyed peas, cook them first to soften them before adding to the soup. Cover the 16 ounces of black-eyed peas with water in a pan on the stovetop, and simmer covered for 20 minutes. No additional flavoring is needed for the peas, because the final soup mixture will be bursting with flavor.
Lucky Black-Eyed Pea Soup:
Ingredients:
- 1 cup chopped green, yellow, and/or red bell peppers
- 1 cup chopped onion
- 1 cup finely chopped celery
- 1 cup chicken broth (beef broth can be substituted)
- 1 16 oz can black-eyed peas (2 cups fresh peas – see cooking directions above)
- 2 cups chopped tomatoes (fresh or canned – include juice)
- 1 teaspoon Worcestershire sauce
- Dash of black pepper
Directions for Stovetop:
1. Heat soup pot with two tablespoons of olive oil. Sauté celery, bell peppers, and onion until soft.
2. Add chicken broth, tomatoes, and black-eyed peas (canned or cooked fresh). Season with Worcestershire sauce and black pepper to taste.
3. Simmer for 45 minutes to an hour, stirring occasionally.
4. Makes 4-6 servings.
5. Serve hot with corn bread or other favorite homemade bread.
Directions for Slow Cooker:
1. Heat skillet on stovetop with two tablespoons of olive oil. Sauté celery, bell peppers, and onion until soft.
2. Turn Slow Cooker/Crock Pot to high setting. Pour chicken broth, tomatoes, and black-eyed peas (canned or cooked fresh) into pot.
3. Add sautéed celery, peppers, and onion.
4. Season with Worcestershire sauce and black pepper to taste.
5. Cook on high for 4-6 hours (for a thicker, chowder-like texture) or on low for 6-8 hours. Stir occasionally.
6. Makes 4-6 servings.
7. Serve hot with corn bread or other favorite homemade bread.
Serves 4 to 6
For more quick holiday recipes, read Easy Cranberry Side Dishes and Favorite Broccoli Casserole.
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