New Years Black-Eyed Pea Soup

Sunday Soup Series

Southern Black-Eyed Pea

May the new year bring you luck and prosperity. This superstition that eating black-eyed peas on New Years day has been around for generations and although I’m not a very superstitious person I do believe that believing in something and putting those high energy feels into my life does have the power to change things. Basically, by feeling lucky and prosperous, I can make it so. Join me and let's manifest an outstanding 2024 together.

As you all know I have been a chef for many years, creating dishes that are complex and take a lot of time come pretty naturally to me at this point. The chef in me wanted to go out and source a smoked ham hock, soak my black-eyed peas overnight and simmer this lovely concoction on the stove for hours. The busy dad who’s trying to get through the holidays, keep up on laundry, pay the bills, eat right, exercise, be a good partner and friend needs things to be quick and easy sometimes. I present to you a version of a Southern black-eyed pea soup that can be made in about an hour and is just as satisfying as the hours long chef version. Enjoy! May you manifest luck, joy, prosperity and maybe just a touch more serenity and gratitude for years to come.

4 slices smoked bacon, chopped

6 ounces andouille sausage, sliced half moons

4 ounces leftover Christmas ham, diced

1 medium yellow onion, diced

4 stalks of celery, diced

1 red bell pepper, diced

2 medium carrots, diced

1 large jalapeño, minced, seeds removed

2 tablespoons fresh garlic, chopped

2 tablespoons cajun spice blend

1 can whole peeled tomatoes, crushed by hand

2 quarts chicken broth

2 - 15oz cans cooked black-eyed peas

1 bunch purple kale, stemmed and chopped (collard greens is traditional but sub any hearty winter green you’d like)

Rustic croutons and fresh Italian parsley to garnish

Start with just a little oil in the bottom of the pot and begin to render the bacon. Add the andouille and continue to fry until it begins to caramelize. Add the ham and cook several more minutes. Add your holy trinity (onions, celery, bell pepper) and carrots. I just added carrots because I like them. Cook five minutes. Add the garlic, jalapeños and cajun spice, cook five more minutes, stirring frequently. Add the tomatoes, chicken broth, black eyed peas and greens. Bring to a boil. Turn down and simmer for 20 minutes. Check for seasoning. This soup probably won’t need any more salt but I give it a few turns of cracked black pepper.