Best New Years Day Soup Recipes

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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

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 YEARS BLACK-EYED PEA AND CABBAGE SOUP



New Years Black-Eyed Pea and Cabbage Soup image

This is a quick, easy and tasty soup to enjoy on New Year's Day. We really liked the addition of Rotel and used the original version. You do taste some heat, but not too much. If you like things spicy, feel free to use the hot version. We were a bit concerned that there was no liquid added to the recipe. But as the soup simmered...

Provided by Annette Rinehart

Categories     Vegetable Soup

Time 1h20m

Number Of Ingredients 5

2 can(s) black-eyed peas
1 can(s) rotel (any degree of spice) i like hot.
1 medium cabbage head-red or green
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)

Steps:

  • 1. Open cans of black-eyed peas, put into 3 quart cooking pot.
  • 2. Open can of Rotel, add to pot. Remove cabbage core and chop up into bite size pieces. Put this into pot. Add salt & pepper to taste.
  • 3. Cook on medium heat until cabbage is soft.
  • 4. Serve in bowls with cornbread or french bread on the side.

LUCKY NEW YEAR'S BLACK-EYED PEA STEW



Lucky New Year's Black-Eyed Pea Stew image

This recipe is a wonderful combination of all things bringing good luck for the New Year. Black-eyed peas bring luck and the cabbage brings money. Don't worry! Napa cabbage has such a subtle flavor that you won't even know it's there. Eat this on New Years Day to bring luck all year long!

Provided by CRVGRL

Categories     Soups, Stews and Chili Recipes     Stews

Time 3h

Yield 4

Number Of Ingredients 14

3 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 cups finely shredded napa cabbage
1 (8 ounce) can sliced water chestnuts, drained
1 pound ham hocks
⅛ teaspoon cayenne pepper
2 bay leaves
½ teaspoon Cajun seasoning
salt to taste
1 quart chicken stock
1 (10 ounce) package frozen black-eyed peas
1 ½ cups basmati rice, well rinsed
3 cups water

Steps:

  • Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
  • Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
  • Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.

Nutrition Facts : Calories 815.4 calories, Carbohydrate 89.2 g, Cholesterol 82 mg, Fat 36.2 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 10.3 g, Sodium 1141.5 mg, Sugar 6.1 g

NEW YEAR'S SOUP



New Year's Soup image

Black-eyed peas for luck, and collard greens for money - this New Year's soup is healthy, tasty, and bound to bring a great year!

Provided by Sara Boyd Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h15m

Yield 4

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
2 cloves garlic, crushed
1 small onion, chopped
2 carrots, peeled and sliced
3 leaves collard greens, coarsely chopped
1 (14.5 ounce) can vegetable broth
1 (15 ounce) can black-eyed peas, rinsed and drained
½ cup quinoa
1 cup water
1 tablespoon cider vinegar, or to taste
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a soup pot over medium heat; cook and stir garlic until it begins to brown, about 3 minutes. Add onion and carrots. Cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Cook and stir collard greens into onion mixture until wilted, about 5 minutes.
  • Pour vegetable broth and black-eyed peas into vegetables, bring to a boil, and reduce heat to low. Cover and simmer soup until vegetables are softened, 20 to 25 minutes.
  • While soup is simmering, mix quinoa and water in a saucepan, bring to a boil, and reduce heat to low. Cover and simmer until the water has absorbed into the quinoa, about 10 minutes. Stir cooked quinoa into soup and simmer until collard greens are tender, about 10 more minutes. Stir cider vinegar into soup to taste and season with salt and black pepper.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.6 g, Fat 5.6 g, Fiber 7.9 g, Protein 9.5 g, SaturatedFat 0.7 g, Sodium 556.2 mg, Sugar 3.7 g

SOUTHERN NEW YEAR'S DAY SOUP



Southern New Year's Day Soup image

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.

Provided by ninja

Categories     Collard Greens

Time 3h20m

Yield 18 1 cup servings

Number Of Ingredients 12

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)

Steps:

  • Wash and pick over the dried beans. Cover with 2 inches of water and allow the beans to soak overnight.
  • 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.
  • 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.
  • Meanwhile, in a sauté pan over medium heat, warm the olive oil. Add onion and bell pepper and sauté 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.
  • Optionally top each serving with a garnish of a spoonful of salsa or chow-chow.

Nutrition Facts : Calories 151.8, Fat 5.5, SaturatedFat 1.7, Cholesterol 32.5, Sodium 586.8, Carbohydrate 12.7, Fiber 2.8, Sugar 1.4, Protein 13.2

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