Happy New Year! I hope 2011 is full of wonderful things for all of you. I’m doing my part to help ensure that 2011 brings good fortune for the Yikes Money household. Now that I’m a Southerner (albeit a transplanted Northerner at heart), I’m following the Southern tradition of eating black eyed peas and greens on New Year’s which are said to bring luck and prosperity for the coming year.
This soup recipe is a complete invention on my part, based on items we had on hand but starring the important ingredients – the black eyed peas and the kale. Don’t fret if you don’t have all of these ingredients; just use what you have on hand and all will be yummy.
Black-eyed Peas and Kale Soup
Servings: Seems like a million, but probably about 10
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup yellow onion, diced
- 1 garlic clove, minced
- 1 14.5 oz can diced tomatoes (I used “fire roasted tomatoes”)
- 5 cups cooked black eyed peas (I used ½ lb of dried peas that I soaked overnight in cold water then cooked in lightly salted water for about 40 minutes until tender. If you don’t soak the dried peas first, cook them for about 1 ½ hours instead. Alternatively, you could just used canned black eyed peas which would be a heck of a lot quicker.)
- 8 cups of beef broth
- 1 6” sprig of rosemary
- 4 cups of kale, torn off the stem into bite-size pieces
- ¾ cups cooked roast beef, cubed
- ¾ cups beef gravy (I used both the roast beef and gravy just because we had them and they both needed eating)
- 1 lemon, zested
- Salt and pepper, to taste
- Green onions and Italian parsley, diced, for topping
In a large pot, heat the olive oil over medium heat. Add the carrots, celery, and onion and sauté for about 5 minutes. Add the garlic and about a minute later add the canned tomatoes. Season with salt and pepper, to taste (don’t add too much salt if your beef broth already has salt added). Bring to the boil and add the black eyed peas, beef broth and the entire sprig of rosemary (leaves intact). Bring to the boil again then turn down the heat and simmer for about 15 minutes. Stir in the kale, cover, and simmer for 10 more minutes. Add the roast beef and gravy and stir to combine. Pull out the rosemary sprig. Stir in the lemon zest. Season the soup with additional salt and pepper, if necessary. Ladle the soup into big bowls and top with the green onions and Italian parsley.
I love the added burst of flavor that the lemon zest brings to the soup. You could even slice up the lemon and squeeze in a little juice along with the green onions and parsley just before serving.
Just in case black eyed peas and kale soup doesn’t guarantee my good fortune for 2011, I’m heading over to my friend Kriste’s party this afternoon where she, her sister and her mother will have prepared two Polish cabbage dishes: bigos and gołabki. On Kriste’s party invitation she wrote, “Eating cabbage on New Year’s Day is a German tradition similar to the Southern tradition of eating black eyed peas. It is supposed to ensure that one will have financial security in the coming year!” Yup, I’m all over that cabbage.