New Year’s Day Soup

Auld Lang Syne, my friends! We made it through 2017…

Well almost. We have a few hours left.

In honor of the new year (& southern traditions), I’m sharing a delicious and healthy (hey, resolutions!) black eyed pea soup to bring you all the good luck and fortune in 2018. Scroll down for the recipe!

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Happy New Year’s, you guys! Thanks for reading this boozy blog of mine and all your support throughout the year. Looking forward to all that 2018 has to offer!

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New Years Day Soup
Serves 4
promised to bring you good luck & good fortune
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  1. 12 oz jalapeno chicken sausage
  2. 8 oz kale, washed & chopped
  3. ½ cup of dried black eyed peas
  4. 1 large carrot, peeled & diced
  5. 3 stalks celery, diced
  6. 1 medium onion, finely diced
  7. 2 tablespoons olive oil
  8. 3 cloves garlic, minced
  9. 1 tablespoon of fresh rosemary
  10. 1 quart of chicken stock, low-sodium is best
  11. 2 cups water
  12. 1 lemon, zested
  13. salt & pepper
  1. Rehydrate your dried peas by soaking them in slightly salted water over night in your fridge.
  2. Brown chicken sausage in your soup pot. Drain on a paper towels and set aside.
  3. Add a drizzle of olive oil to your pot, scraping up the brown bits (all the flavor) and add the chopped carrot, celery and onion.
  4. Season vegetables with salt and pepper and cook for about 4-5 minutes on medium heat.
  5. Add minced garlic, half of the rosemary and half of the lemon zest; cook until fragrant.
  6. Drain black eyed peas and add to the pot.
  7. Pour chicken stock and water and bring the soup to a boil.
  8. Turn heat down and let simmer for 30 minutes, until peas are tender to bite.
  9. Once peas are cooked and soft, add chicken sausage and let the soup boil for 5 minutes.
  10. Add chopped and washed kale and cook for an additional 4 minutes or until the texture of the kale is to your liking.
  11. Serve and garnish with lemon zest.
  12. Best to eat on New Year’s Day with cornbread and a glass of champagne.
Gin & Jewels

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