One part of married life we’ve really been enjoying this year is starting (and continuing) some of our own traditions.
And now, as of New Year’s Day, we can add another one to the list: Black-Eyed Pea Soup.
According to good ol’ Wikipedia, eating black-eyed peas on New Year’s Day is thought to bring prosperity. As an environmentalist and a teacher, we can use all the help we can get, so I googled black-eyed pea recipes while menu-planning this week. On this blog, I found a soup that calls for black-eyed peas. I made a few minor tweaks, and here’s what it boiled down to (little soup pun, there):
Black-Eyed Pea Soup
Serves: 6-8 people
- 1 large onion, chopped
- 4 cloves garlic, crushed (or 4 tsp minced garlic from a jar, like I used)
- olive oil (I used garlic-infused… yum!)
- 3 chicken bouillon cubes
- 2 potatoes, cubed
- 3 carrots, sliced
- 2 tomatoes, cubed
- 3 stalks celery, sliced
- 1 1/2 cups dried black-eyed peas
- 2-3 C bagged spinach
- salt and pepper, to taste
- 1 Tbsp basil
- 1 Tbsp parsley
- 6 C water
1. Brown onion and garlic in a small amount of olive oil.
2. Add water, heat to a boil. Add bouillon cubes and stir.
3. Add all remaining ingredients and simmer until flavors are blended, approximately 1 to 1-1/2 hours.
Nutrition Information (approx. 1-1/2 C serving): 118 calories; <1g fat; 26g carbohydrates; 4g protein
I served the soup with a sprinkle of Parmesan cheese and a take-and-bake honey whole wheat baguette from Hy-Vee. Deeeelicious addition, perfect for scooping up the peas-y goodness. Yummmm!