Filled with pork and greens, this easy black-eyed pea soup recipe is sure to bring you good luck in the New Year! Using canned black-eyed peas and pre-cooked kielbasa in this soup gives you maximum flavor with minimum effort.
Ah, the New Year approaches. So many things to look forward to. Like Kathy Griffin and Anderson Cooper on CNN and all of those year-end wrap-ups on the morning news shows. But truly, we look forward to it filled with hope and optimism, and with good intentions to start anew. Resolutions, revelations, plans and excitement.
To accomplish it all, you’ll need strength, determination and willpower.
Lots of luck and a little extra cash wouldn’t hurt either.
I want you to have good luck in the new year, so I suggest you make this New Years soup recipe, pronto.
It’s filled with greens and black-eyed peas to bring money and prosperity, and pork to keep you moving forward toward bigger and better things. You can make it ahead, so it’s ready on New Year’s Day when you’re too tired and hungover to do anything but reheat.
This is an easy black-eyed pea soup recipe that is full of flavor from kielbasa and bacon. The longer it simmers, the more pork-y flavor, and the more earthiness from the black-eyed peas.
Serve it with cornbread and add a splash of vinegar and/or hot sauce if you so desire.
Then get to binge-watching Sherlock in your jammies.
Happy New Year!
The important thing about this black-eyed pea soup recipe is keeping it simple and easy. You’ve already gone all out and pulled out all the stops for the entire holiday season. Now you can relax. Using the pre-cooked kielbasa and canned black-eyed peas makes for quick prep, so all you really have to do is let it simmer to lock in the flavor.
New Year’s Day Soup
3-4 slices bacon, cut into small squares
1 smoked kielbasa sausage
3-4 medium carrots, diced
1 medium onion, diced
2 cans black-eyed peas
6 cups roughly chopped kale, stems removed
8 cups chicken stock
Salt and pepper to taste.
Over medium heat, cook bacon and kielbasa until bacon is crisp and kielbasa is browned. Remove from pan and drain excess grease. In the same pan, cook carrots and onion until onion is translucent and carrots soften. Add bacon, kielbasa, black-eyed peas and chicken stock and bring to a boil. Reduce heat to simmer and add kale. Simmer at least 20 minutes until all flavors are melded, or longer if you wish.
- 3-4 slices bacon cut into small squares
- 1 smoked kielbasa sausage
- 3-4 carrots diced
- 1 onion diced
- 2 cans black-eyed peas
- 6 cups kale roughly chopped, stems removed
- 8 cups low sodium chicken stock
- kosher salt to taste
- cracked black pepper to taste
- Dice the onion and carrots. Cut bacon into small squares, slice kielbasa.
- Over medium heat, cook bacon and kielbasa until bacon is crisp and kielbasa is browned. Remove from pan and drain excess grease.
- In the same pan, cook carrots and onion until onion is translucent and carrots soften.
- Add bacon, kielbasa, black-eyed peas and chicken stock and bring to a boil. Reduce heat to simmer and add kale. Simmer about 20 minutes until all flavors are melded, or longer if you wish.