Southern New Year's Day Soup - BigOven 169298

Southern New Year's Day Soup

Ready in 45 minutes
3 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Southern New Year's Day Soup"

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Across the South, there are three foods that need to be eaten on New Year's Day for good luck in the coming year: greens, black-eyed peas, and stewed tomatoes. We've thrown them all in this savory soup along with some pasta and Parmesan. Any type of dark, leafy green will work in this recipe.

"We made this for New Year's Day and it was great :) Recipe made 15 cups so the servings are large. When I make it again I will probably use a little less water. I used a mix of kale and collard greens and my hubby and I both enjoyed it."

- Querian

Ingredients

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2 tablespoons olive oil
1 large Leek; quartered, white and green parts chopped (2 cups)
2 cloves Garlic; minced (2 teaspoons)
1 tablespoon Poultry seasoning
8 ounces Kale; tough stems removed, leaves cut into 2-inch pieces (4 cups)
1 15-oz can Diced tomatoes
1 15-oz can Diced tomatoes with green chiles
3/4 cup dried Black-eyed peas
1 quart Low-sodium vegetable broth
3/4 cup Farfalle pasta
Shaved parmesan cheese curls; for garnish (optional; leave out for vegan version)

Original recipe makes 8

Servings  

Preparation

1. Heat oil in a large pot or Dutch oven over medium heat. Add leek, and saute 5 to 7 minutes, or until soft. Add garlic and poultry seasoning, and saute 1 minute more. Stir in kale, and cook 5 to 7 minutes, or until leaves are wilted, tossing occasionally.

2. Add diced tomatoes, diced tomatoes with chiles, black-eyed peas, vegetable broth, and 7 cups water. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 40 to 45 minutes. Stir in pasta, and cook 7 to 10 minutes more, or until pasta is al dente and black-eyed peas are tender. Serve garnished with Parmesan curls.

Note: For vegan version, leave out optional parmesan cheese.

PER SERVING:

Calories: 161

Protein: 6g

Total fat: 4g (0.5g saturated fat)

Carbohydrates: 27g

Cholesterol: 0mg

Sodium: 656mg

Fiber: 6g

Sugars: 5g

From Vegetarian Times, January 2009, p.73

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We made this for New Year's Day and it was great :) Recipe made 15 cups so the servings are large. When I make it again I will probably use a little less water. I used a mix of kale and collard greens and my hubby and I both enjoyed it.
Querian 1 year ago
Made this again recently - it was even better than I remembered! Even the non-vegetarians loved it :)<br>I used kale for the greens, and fresh shaved Parmesan for the garnish - yum!
lizmari 2 years ago
[I posted this recipe.]
lizmari 5 years ago
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