Best New Years Celebration Soup Recipes

NEW YEAR'S DAY SOUP

New Year's Day Soup image

This soup will bring you good luck for the new year! It is a yummy way to make sure you have your black-eyed peas - a Southern New Year's tradition.

Provided by KMCHRISTIAN

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 9h45m

Yield 12

Number Of Ingredients 7

Ingredients

1 pound dry black-eyed peas
3 (10.5 ounce) cans beef broth
1 (1 ounce) package dry onion soup mix
1 pound smoked sausage, sliced
1 cup uncooked long grain white rice
1 (4 ounce) can diced green chilies, drained
ground black pepper to taste

Steps:

In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 35.1 g, Cholesterol 25.7 mg, Fat 12.7 g, Fiber 5.2 g, Protein 13.7 g, SaturatedFat 4.5 g, Sodium 1130.5 mg, Sugar 4.3 g

NEW YEAR'S CELEBRATION SOUP

New Year's Celebration Soup image

This is a great soup for New Year's eve or day (or, anytime really in the colder months). When it is cooking, mmmmmmmmmm -- what a fabulous fragrance fills your home! My husband & I adapted a recipe we found on Epicurious - and really, it is totally different but just as good as their version (which had ham & collard greens), if not better!

Provided by stephanierndos

Categories Clear Soup

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion
4 tablespoons garlic (minced)
1 lb sage sausage (pick a really good one, we use Jimmy Dean, don't skimp)
2 tablespoons olive oil
1 (14 ounce) can sauerkraut (drained)
2 cups chicken broth (16 fl.oz.)
2 cups water
1 (16 ounce) can black-eyed peas (about 1 1/2 cups)
1 (15 ounce) can diced tomatoes (drained)
hot sauce (to taste)
1/4 cup white wine (we used pinot grigio)
2 teaspoons dried sage (if using fresh, several leaves chopped)

Steps:

Chop onion and mince garlic. In a 3-quart saucepan or heavy iron skillet, brown sausage and drain off all excess fat, crumble and set aside, in the same saucepan or heavy iron skillet - heat olive oil & cook onion, garlic in oil over moderate heat, stirring occasionally, until onion is pale golden, about 2-3 minutes. Add broth, wine and water into the onion mixture. Also, add back the sausage and mix.
Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas, diced tomatoes, & sauerkraut into soup, bring to slow boil then reduce heat and simmer for at least 30 minutes (however, you can let this soup slow cook all day, makes it that much better). Season soup with salt, pepper, sage and hot sauce ~ enjoy with a good crusty bread.
This recipe can be prepared in 45 minutes or less.
Although we call for canned black-eyed peas, you can use frozen peas or cook up a batch of dried ones. Note: if you use dried beans that you only let soak as package directs, you will need to use a food processor to mash 1/2 the beans and you will need to up the amount of fluids (i.e.; 3 1/2 cups of both broth and water). As well, cook time will need to increase to time reflected on dried beans package in order for beans to cook correctly.