Southern New Year's Day Soup Recipe - Vegetarian Times

Southern New Year's Day Soup

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Southern New Year's Day Soup

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.

  • 8Servings

Ingredients

  • 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
  • 3/4 cup dried black-eyed peas
  • 1 qt. low-sodium vegetable broth
  • 3/4 cup farfalle pasta

Preparation

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.

Nutrition Information

  • Calories: 161
  • Carbohydrate Content: 27 g
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 6 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 656 mg
  • Sugar Content: 5 g