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New Year’s Day Collard Greens And Black Eyed Pea Soup

by Maria Tarleton | 1 year ago

Happy New Year everyone! I hope you all had a holiday filled with faith, family, and love. And of course Food!! What was your favorite holiday dish this year? Mine would have to be my grandmother’s cornbread dressing (Stuffing to some) it cannot be beaten. This time of the year my husband’s southern roots come into play. Every year I am treated to the age-old tradition of having black-eyed peas and collard greens for dinner on New Year’s day. This is considered a southern New Year’s Day tradition. Supposedly to bring good luck, health, and prosperity in the coming new year.

This year I decided to combine both of these dishes and create a new years day soup. Cooked low and slow in my crockpot with onions, bacon (Cuz why not?), peppers, and tomatoes. I hope that you enjoy this spin on a classic southern combo. Do you have any New Year’s traditions? Leave a comment below. Happy New Year!




Collard Green And Black Eyed Pea Soup

1 pound collard greens, stems removed and chopped roughly.
2 cups dry black-eyed peas, picked over and rinsed.
8 ounces bacon, diced
One large white onion, finely diced.
Two ribs celery, diced.
One red bell pepper, diced.
Three cloves garlic, minced
4 cups water
2 cups low sodium chicken stock
1- 14 1/2 ounce can diced tomatoes with green chiles
3 tablespoons tomato paste
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon black pepper
Two bay leaves, dried.
1/2 teaspoon red chili flakes.
Salt to taste.

Heat a large skillet over medium-high heat and cook bacon until cooked but not crispy. Remove from pan to drain and set aside. Add the onion and garlic to the pan and cook for 2-3 minutes until translucent.

In a large crockpot add cooked bacon, garlic, onion, bell pepper, and peas.

Add chicken stock, water, tomatoes, paste, and seasonings. Stir and add in greens. Combine well.

Cover crockpot with lid and cook on low for 4 to 6 hours.

Add salt and pepper as needed.

Serve with freshly baked cornbread muffins!

Corn Muffins

One box cornbread mix

One can creamed corn

Two tablespoons sugar

Two large eggs, beaten

1/2 cup butter, melted.

Herb Butter to serve on top. (Optional)

Pre-heat the oven to 350 degrees.

Spray a muffin tin with non-stick cooking oil.

In a large bowl add all ingredients. Combine and mix well.

Pour into your muffin tin leaving about 1/2 inch free to prevent spillage.

Bake at 350 for 20-25 minutes or until set and lightly browned.

Remove from oven and butter the top of muffins with herb butter.