A healthy, delicious, and traditionally ‘lucky’ way to start the New Year!
In the South, eating black-eyed peas on the first day of the year are thought to bring you wealth and prosperity for the coming year. This soup is quick to throw together and tastes great – so why not give this tradition a try!
Speaking of the New Year, have you been reflecting on the past year, creating your list of hopes for the new year? What big goals for 2020 are you tackling? It’s not only a new year, but a new decade (no pressure!) and I’ve been putting a lot of thought into what I plan to achieve in my future. Every New Years Eve, Wade and I write out our goals for the year. We each have around five personal goals and five goals we plan to accomplish together. It’s both fun and productive to check back to the list throughout the year and see where we are at. It really helps keeps things in perspective and on track! A huge 2020 goal for me is to not be so ‘busy’. Our culture has somehow come to glorify busy and I find it unhealthy in so many ways. I’m hoping to slow down, even if just a little bit, prioritize, spend time enjoying my family, friends, and this beautiful life we’ve been given! Maybe I’ll share our full list for the year in another post…
Now onto this lucky, delicious soup! I’m still trying to figure out why they are called peas when they are actually beans, so I may call them beans or peas throughout the post, bear with me! This recipe is truly so easy. The hardest part is remembering to soak your black-eyed peas the day before you want to serve this soup!
If you have not soaked beans it’s super simple. Take your dry beans, rinse them in a colander, place them in a large bowl, cover with water, and set on counter overnight. The end!
Once your black-eyed peas are ready, gather remaining ingredients. In a large pot heat the olive oil over medium heat. Add the copped bacon and sauté until just browned, 5-7 minutes. Next add the diced garlic and shallot and stir until fragrant, about 1-2 minutes. Stir in salt, pepper, garlic powder, and cayenne if using. With a wooden spoon, mix until bacon bits are coated.
Next add the chicken stock, water, thyme and bay leaves. Bring the mixture to a boil then reduce heat, bringing the soup to a simmer. Simmer on low for 1.5 hours or until peas are soft.
Enjoy with crusty bread or skillet cornbread, a green salad, and enjoy good luck all year!
- 16oz (1lb) black eyed peas
- 1 tablespoon olive oil
- 1 tablespoon garlic (about 4 cloves) – diced
- 1 shallot – diced
- 5 slices thick cut bacon – chopped
- 2 teaspoons kosher salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 2 bay leaves
- 1 sprig fresh thyme
- 4 cups chicken stock
- 2 cups water
- 1/2 teaspoon cayenne pepper (optional – I leave this out with my kiddos but it adds a nice layer to the soup if your family can handle some heat!)
1. Soak “peas” (beans) overnight: rinse beans and place in a large bowl. Pour water over beans until water is about two inches above the beans. Set beans on the counter overnight. Rinse, and they are ready!
2. In a large pot, heat the olive oil over medium heat. Add the copped bacon and sauté until just browned, 5-7 minutes. Add the diced garlic and shallot, stir until fragrant, 1-2 minutes.
3. Stir in salt, pepper, garlic powder, and cayenne if using, until bacon bits are coated.
4. Add chicken stock, water, thyme and bay leaves. Bring to a boil then reduce heat, bringing the soup to a simmer. Simmer for 1.5 hours or until peas are soft.
5. Enjoy with crusty bread and enjoy good luck all year!