Eating collards for prosperity and black-eyed peas for good luck on New Year's Day is a southern tradition, but Dan dislikes collards and I'm not too fond of them. I like black-eyed peas but Dan not so much, so this year I tried a new recipe that included black-eyed peas ---Hoppin' John Soup.
Hoppin' John Soup
2 links of chicken sausage
1/2 cup diced onion
2 cloves minced garlic
3 Tbs olive oil
1/2 cup basmati and wild rice
2 cups of cooked black-eyed peas (I used fresh ones since they were available at the grocery.)
1 can diced tomatoes
1 cup sliced mushrooms
2 cups low sodium chicken broth
Black pepper to taste
Chili powder to taste
Directions:
1. Slice the sausage links and brown in olive oil. Add onions and garlic and cook until onion is translucent.
2. In a large pot mix the sausage, onions, garlic, black-eyed peas, tomatoes, mushrooms and broth. Bring to a boil. Add rice. Reduce heat to low, cover and simmer until rice is done---about 20 minutes. Add more broth if needed for preferred consistency. Season to taste with pepper and chili powder.
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| Brown sausage, onions and garlic. |
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| Cook the peas. |
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| Add all ingredients in large pot. |
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| Ready to eat. |
We skipped the collards (so much for prosperity) but maybe the peas will bring us good luck in 2013. It was a good soup in any case.
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