STREAMING NOW: The Layover

Southern New Year's Day Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
3hrs 20mins
YIELD:
18 1 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and pick over the dried beans. Cover with 2 inches of water and allow the beans to soak overnight.
  2. 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. 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. 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.
  5. Optionally top each serving with a garnish of a spoonful of salsa or chow-chow.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: