New Year’s Day Soup
Some recipes are perfect as they are, and some call for a few tweaks here and there… much like your own resolutions on the first day of a new year! I’ve adapted this recipe from “The Homesick Texan” by Lisa Fain, who adapted it from a “Gourmet” magazine recipe years ago (RIP Gourmet!). It’s full of black-eyed peas for good luck, collard greens for good fortune, and pork so you’ll live ‘high on the hog’ all year long! Pair it with a fresh batch of cornbread, and you’re guaranteed to enter the new year with happiness, promise, and full bellies.
New Year’s Day Soup
Serves 4-6
INGREDIENTS
1 medium yellow onion, diced
1 large carrot, diced
3 tablespoons olive oil
6 cloves garlic, minced
1/2 pound collard greens, stems removed, chopped
1/2 pound cooked ham, diced
2 tablespoons apple cider vinegar, divided
4-6 cups chicken broth (depending on how stew-y you want it)
3 tablespoons chopped chipotle chilies in adobo
1 can of Ro-Tel tomatoes
3-5 sprigs fresh thyme, tied together with butcher’s twine
2 (15-ounce) cans black-eyed peas, drained & rinsed (or 1 lb. bag of Frozen Black-Eyed Peas)
Kosher Salt & Black Pepper
METHOD:
In a large pot, cook the onion and carrots in olive oil on medium-low heat for 5-7 minutes, or until onions start to turn golden. Add the garlic and cook for 1 more minute.
Add to the pot the collard greens, ham, vinegar, broth, chipotles, Ro-Tel tomatoes, and thyme, and bring to a boil. Reduce heat to a lively simmer, and cook for 15 minutes, stirring occasionally.
Add black-eyed peas and continue to simmer soup for another 45 minutes. Add salt and pepper to taste. Stir in the final tablespoon of apple cider vinegar just before serving.
