Southern New Year’s Day Soup
Across the South, there are three foods that need to be eaten on New Year’s Day for good luck in the coming year: greens, black-eyed peas, and stewed tomatoes. We’ve thrown them all in this savory soup
along with some pasta and Parmesan. Any type of dark, leafy green will work in this recipe.
- 2 Tbs. olive oil
- 1 large leek, quartered, white and light green parts chopped (2 cups)
- 2 cloves garlic, minced (2 tsp.)
- 1 Tbs. poultry seasoning
- 8 oz. kale, tough stems removed, leaves cut into 2-inch pieces (4 cups)
- 1 15-oz. can diced tomatoes
- 1 15-oz. can diced tomatoes with green chiles
- ¾ cup dried black-eyed peas
- 1 qt. low-sodium vegetable broth
- ¾ cup farfalle pasta
- Shaved Parmesan curls, for garnish
1. Heat oil in large pot or Dutch oven over medium heat. Add leek, and sauté 5 to 7 minutes, or until soft. Add garlic and poultry seasoning, and sauté 1 minute more. Stir in kale, and cook 5 to 7 minutes, or until leaves are wilted, tossing occasionally.
2. Add diced tomatoes, diced tomatoes with chiles, black-eyed peas, vegetable broth, and 7 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 40 to 45 minutes. Stir in pasta, and cook 7 to 10 minutes more, or until pasta is al dente and black-eyed peas are tender. Serve garnished with Parmesan curls.