Ready in 45 minutes
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.
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.
Total fat: 4g (0.5g saturated fat)
From Vegetarian Times, January 2009, p.73
Querian 3y agoWe 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.
lizmari 4y agoMade 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 7y ago[I posted this recipe.]