Sunday, January 1, 2012

New Year's Day Soup

I had never had Black eyed peas until today! I can't say they seemed to have much taste themselves, but they added a nice texture and of course great fiber and vitamins. After reading articles online about New Years food traditions of black eyed peas being good luck and greens meaning money, I thought it would be a good way to start the new year! This recipe is from Vegetarian Times, January 2009. Lots of flavor, we all enjoyed it and will have it for lunch tomorrow too.

New Year's Day Soup
Serves 8 (2 cups/serving)


  • 2 TB olive oil
  • 1 large leek, quartered, white and light green parts chopped (2 cups)
  • 2 cloves garlic, minced
  • 1 TB poultry seasoning
  • 1 large bunch kale, stems removed, torn into 2 inch pieces
  • 1 15oz can diced tomatoes
  • 1 15oz can diced tomatoes with green chiles
  • 3/4 cup dried black eyed peas
  • 1 quart low sodium vegetable broth
  • 3/4 cup small pasta (bowties, fusilli, etc)


  1. Heat oil in large pot over medium heat. Add leek and saute 5-7 minutes, or until soft. Add garlic and poultry seasoning, saute 1 minute. Stir in kale, cook 5-7 minutes, 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. Cover, reduced heat to medium-low, and simmer for 40-45 minutes. Stir in pasta, and cook 7-10 minutes more, until pasta is al dente and black eyed peas are tender. 
per serving: 161 calories, 6g protein, 4g fat, 27g carbs, 6g fiber, 5g sugar

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