Ingredients
-
1
-
1
-
1
-
3
-
2
-
2
-
24
-
-
1
-
1
-
1
-
-
-
-
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
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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. |
