Good luck soup for the New Year!
- 1 cup chopped onion
- 1 Tbsp. bacon drippings or olive oil
- 8 cups low sodium chicken stock or water
- 2 cups sliced carrots (3 to 4 medium)
- 2 cups cubed cooked ham
- 1/4 tsp. ground cayenne pepper
- 2 (16 oz.) cans black-eyed peas, slightly drained (or about 3 cups cooked beans)*
- 1 to 2 cups spinach or other fresh greens, chopped
- 3 cups hot cooked rice
- salt and pepper, to taste
In a large soup pot, saute chopped onion in the bacon drippings or olive oil until tender. Add the chicken stock, carrots, ham, and cayenne pepper. Cook over medium heat for 20 minutes or until carrots are tender. Stir in the black-eyed peas and spinach. Simmer for 10 minutes and add the rice. Season with salt and pepper.
Source: My Mom fixed this every New Year's Day until she passed.
By Irishwitch from Aurora, CO
- 2 Tbsp. shortening
- 1 onion, chopped
- 1/2 cup chopped celery
- 1 can tomatoes (16oz.)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 bay leaves
- 1 can black-eyed peas
- 2 cups coarsely chopped ham
- 1 1/2 cups cooked rice
- 1 1/2 cups grated cheese
Melt shortening in 2 qt. saucepan. Add onions and celery and cook until tender. Add tomatoes, salt, pepper and bay leaves. Simmer about 15 minutes. Remove bay leaves. Drain black-eyed peas. Combine ham, peas, rice and tomato mixture in a 2 qt. covered casserole. Bake at 325 degrees F for 20 minutes. Remove top, cover with cheese and return to oven until cheese is melted. Note: This is an excellent way to use the remains of a large ham.
By Robin from Washington, IA