Get ready to start your year with a delicious tradition that's not just a meal, but a Southern culinary ritual! This New Year's Black Eyed Pea Soup isn't just another recipe—it's a time-honored dish packed with flavor, nutrition, and a dash of good luck. In the Southern United States, black-eyed peas are considered a symbol of prosperity, believed to bring financial fortune when eaten on New Year's Day. Whether you're superstitious or simply a soup lover, this hearty recipe will warm your soul and potentially line your pockets with good fortune!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 2 cups dried black-eyed peas, soaked
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
- 1 bay leaf
Instructions
- Rinse the dried black-eyed peas thoroughly and soak them overnight in cold water, or use a quick-soak method by boiling for 2 minutes and letting them rest for 1 hour.
- Drain and rinse the soaked black-eyed peas, discarding the soaking water to reduce potential gas-causing compounds.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of olive oil over medium heat.
- Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Mince the garlic and add it to the onions, cooking for an additional 30 seconds until fragrant, being careful not to burn.
- Add the drained black-eyed peas, vegetable broth, cumin, bay leaf, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low and cover the pot, allowing the soup to simmer gently.
- Cook for 35-40 minutes, stirring occasionally, until the peas are tender but not mushy.
- Remove the bay leaf and taste the soup, adjusting seasonings as needed.
- If desired, use a potato masher or the back of a spoon to partially mash some peas to thicken the soup's consistency.
- Serve hot, optionally garnished with chopped fresh parsley or green onions.
Tips
- Soaking is crucial: Always soak your dried black-eyed peas to reduce cooking time and minimize digestive discomfort.
- Don't rush the onions: Take time to properly caramelize your onions for a deeper, richer flavor base.
- Watch your seasoning: Start with less salt and cumin, as you can always add more, but can't take it away.
- For a creamier texture, partially mash some peas near the end of cooking to create a thicker consistency.
- Consider adding smoked ham hock or bacon for extra depth if you're not keeping the dish vegetarian.
- Fresh herbs like parsley or green onions can brighten the soup's flavor when added as a garnish.
- This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 18g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
