|Nutritional Guidelines (per serving)|
This flavorful soup can be cooked on the stovetop or in the crock pot. Either way, it makes a great meal with cornbread and a tossed salad.
Because it contains three lucky ingredients, it's an excellent all-in-one choice for a New Year's Day lunch or dinner. The peas symbolize coins, the greens symbolize paper money, and the ham supposedly signifies prosperity. Add a pan of hot baked cornbread—the gold—and you'll have the perfect good luck meal!
If you are serving vegetarian friends and family, it's easy to make it a vegetarian soup. Simply omit the ham and use vegetable broth instead of chicken stock. Add more vegetables to the soup if you'd like. Diced carrots are a good choice. Add them to the pan along with the onion and celery. Diced rutabaga or turnip is another tasty addition. Choose chopped turnip greens with diced turnip, if available.
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup diced sweet bell pepper, red or green
- 4 to 6 ounces diced ham
- 4 cloves garlic, minced
- 4 cups chicken stock
- 3 cups cooked black-eyed peas (see below, or use 2 15-oz cans, drained and rinsed)
- 1 1/2 cups frozen chopped turnip greens (or spinach, thawed
- 2 (14.5-ounce) cans tomatoes (diced)
- 1/2 teaspoon Creole seasoning (or more, to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- Kosher salt, to taste
Heat the vegetable oil in a large Dutch oven saucepan over medium heat. When the oil is hot and shimmering, add the onion and celery. Cook for about 5 minutes, or until the onion is translucent and the celery is tender.
Add the ham, bell pepper, and garlic to the pan and continue cooking for 2 to 3 minutes longer, stirring frequently.
To the ham and vegetable mixture, add the chicken stock, black-eyed peas, turnip greens or spinach, tomatoes, Creole seasoning, pepper, and oregano. Reduce heat to low, cover the pan, and simmer for 45 minutes to 1 hour.
Taste and add salt, as needed.
Heat the vegetable oil in a skillet over medium heat. Add the onion and celery and cook for about 5 minutes, stirring frequently. Add the ham, bell pepper, and garlic; cook for 2 to 3 minutes longer, stirring frequently.
Transfer the sauteed vegetables and ham to the slow cooker. Add the chicken stock, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano.
Cover and cook on low for 5 to 7 hours, or on high for 2 1/2 to 3 1/2 hours.
Taste and add salt, as needed.
How to Cook Dried Black-Eyed Peas
Pick 1 pound of black-eyed peas over and remove any malformed or damaged peas. Rinse well and put them in a large pot. Cover the peas with 2 quarts of water. Place the pan over high heat and bring to a boil. Boil the peas for 2 minutes. Remove from the heat and let the peas stand for 1 hour.
Drain the peas, rinse them, and then put them back in the pot. Cover with 2 1/2 quarts of fresh water. Add 2 teaspoons of salt. Bring the peas to a boil over high heat. Reduce the heat to the lowest setting and simmer for about 30 to 45 minutes, or until tender.