Ingredients

Adjust Servings:

	1 cup dried black eyed peas
	1 lb cubed ham
	1 lb lean stewing beef cut into bite size pieces
	3 bay leaves
	2 teaspoons salt
	2 medium potatoes peeled and cubed
	24 ounces fresh collard greens tough stems removed & roughly chopped
	frozen collard greens
	1 tablespoon olive oil
	1 medium onion chopped
	1 bell pepper chopped
	salsa chow-chow is good too

Nutritional information

151.8

Calories

49 g

Calories From Fat

5.5 g

Total Fat

1.7 g

Saturated Fat

32.5 mg

Cholesterol

586.8mg

Sodium

12.7 g

Carbs

2.8 g

Dietary Fiber

1.4 g

Sugars

13.2 g

Protein

2442g

Serving Size (g)

Serving Size

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Traditional Southern-Style New Year’s Day Soup Recipe

Name: Traditional Southern-Style New Year’s Day Soup Recipe
Prep time: 20 min
Total time: 3 h 40 min
Yield: 3-4
Cuisine: American
Ingredients: : 1; : 1; : 1; : 3; : 2; : 2; : 24; : 1; : 1; : 1

Features:

Cuisine:

American

I saw this recipe last winter, I think in the newspaper and have made it several times. My family loves it! I found some spicy chow-chow at a farmers market and bought it specifically to have on this soup.

220 min
Serves 3
Easy

Ingredients

Directions

Southern New Year’s Day Soup,This wonderfully healthy collards and black-eyed pea soup by Sarah Cooper is a natural for New Year’s Day. It started as a Cuban-style collards soup that included bacon fat, short ribs, Cuban sausage and ham hocks. Eventually Ms. Cooper decided to “de-fat” and change some of the ingredients to typical southern ones. The results are both aromatic and hearty, perfect on a cold day. To shorten prep and cooking time, you can use canned black-eyed peas, drained, rinsed and added towards the end of cooking time. Note: the recipe does not include soaking time for the dried peas. From the Atlanta Journal Constitution.,I saw this recipe last winter, I think in the newspaper and have made it several times. My family loves it! I found some spicy chow-chow at a farmers market and bought it specifically to have on this soup.,This wonderfully healthy collards and black-eyed pea soup by Sarah Cooper is a natural for New Year’s Day. It started as a Cuban-style collards soup that included bacon fat, short ribs, Cuban sausage and ham hocks. Eventually Ms. Cooper decided to “de-fat” and change some of the ingredients to typical southern ones. The results are both aromatic and hearty, perfect on a cold day. To shorten prep and cooking time, you can use canned black-eyed peas, drained, rinsed and added towards the end of cooking time. Note: the recipe does not include soaking time for the dried peas. From the Atlanta Journal Constitution.

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Steps

1 Done	Wash and Pick Over the Dried Beans. Cover With 2 Inches of Water and Allow the Beans to Soak Overnight.
2 Done	in a Stock Pot, Combine 2 Quarts Water, Ham, Beef, Bay Leaves and Salt. Bring to a Boil, Then Cover and Simmer For 30 Minutes.
3 Done	Rinse the Soaked Beans and Add Them to the Pot. Cook, Uncovered, Until Tender, About 1 Hour. Add the Potatoes and Collards and Boil For 10 Minutes.
4 Done	Meanwhile, in a Saut Pan Over Medium Heat, Warm the Olive Oil. Add Onion and Bell Pepper and Saut Until the Onion Is Translucent, About 8 Minutes. Add the Vegetables to the Soup Pot. Reduce the Heat to a Simmer, Cover and Cook For 1 Hour. Salt to Taste.
5 Done	Optionally Top Each Serving With a Garnish of a Spoonful of Salsa or Chow-Chow.