I’m not sure about the rest of the world, but Mississippians eat black eyed peas on New Year’s Day. It’s a law down south. If you don’t, you are bound for a year of bad luck. I’m not sure where the tradition started, but it was a rule in my mama’s house. This year, I decided to make soup instead. It turned out wonderful. My first version did not have banana peppers, but my friend Will Russell told me he added some to his, so I had to try. Great addition! I love it, and I think you will too.
Black Eyed Pea Soup
Ingredients:
1 large onion, diced
5 stalks of celery, chopped
1 tablespoon garlic, minced
2 15.5 ounce cans of black eyed peas, drained and rinsed
1 can Rotel tomatoes
1 can diced tomatoes
1 can of turnip greens or package of pre-washed and cut fresh greens
1/2 cup chopped banana peppers with some juice from the jar
1 pound link sausage cut into bite size pieces
6 cups of chicken broth
Salt and Pepper to taste
Directions:
In a large Dutch oven, cook the onions, celery and garlic in a little olive oil until tender. Add remaining ingredients and bring to a simmer. Cook at least 30 minutes to ensure all the vegetables are tender, and the flavors are well blended. You can always add extra broth if you like it more soupy.