January
1
Blackeyed Pea and Cabbage Soup
This recipe traveled around the world, virtually….from a Southern Blog site, to my nephew and his wife in Germany who posted on her FB page, where I discovered in Texas! I substituted(*) a few ingredients, but it’s a New Year Day Soup to start out the day of traditions that say blackeyed peas and cabbage bring good fortune….
Ingredients
- 1 pound lean ground beef (*)
-
- 1 green bell pepper, chopped (*)
- 5 cloves garlic, finely chopped
- 3 cups cabbage, chopped small
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (10 ounce) can of tomatoes with green chilies, undrained (*)
- 1 (16 ounce) package of frozen black eyed peas (*)
- 1 (28 ounce) can crushed tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (32 ounces) carton chicken broth
- 1 cup of water
Heat a large pot to medium high. Brown ground beef and drain off any fat.
- Add the chopped onion, bell pepper, and garlic and cook for 2 minutes or until softened.
- Add spices, stir well.
- Add in the remaining ingredients (do not drain any of the cans) and stir well.
- Bring mixture to a slight simmer, then reduce to medium low, cover, and let cook for at least one hour or up to 90 minutes.
Slow Cooker Version:
- Follow steps 1-3 add ingredients to a large slow cooker and cook on high for 3-4 hours or on low for 8 hours.
*Substitutions:
- 3 slices of leftover Bacon Wrapped Pork Loin (see recipe below), chopped (instead of beef)
- 3 stalks of chopped celery (instead of green pepper)
- small 7.8oz can of green salsa (instead of tomatoes w/ chillies)
- refrigerated, fresh blackeyed peas (instead of canned)
Serve as soup with cheddar or Colby shredded cheese, and/or over rice (white or Saffron Yellow Rice). Would also be great with Cornbread.