Southern New Year’s Day Soup
Southern New Year’s Day Soup is a Southern soup. This recipe makes 8 servings with 258 calories, 16g of protein, and 12g of fat each. For $1.57 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. new year eve will be even more special with this recipe. 483 people found this recipe to be tasty and satisfying. It is brought to you by Vegetarian Times. A mixture of garlic, farfalle pasta, poultry seasoning, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 97%. Similar recipes are New Year's Day Soup, New Year's Day Good Fortune Soup, and Grilled Peaches + One Southern Year.
Servings: 8
Ingredients:
¾ cup dried black-eyed peas
1 15-oz. can diced tomatoes
1 15-oz. can diced tomatoes with green chiles
¾ cup farfalle pasta
2 cloves garlic, minced (2 tsp.)
8 oz. kale, tough stems removed, leaves cut into 2-inch pieces (4 cups)
1 large leek, quartered, white and light green parts chopped (2 cups)
2 Tbs. olive oil
Shaved Parmesan curls, for garnish
1 Tbs. poultry seasoning
1 qt. low-sodium vegetable broth
Equipment:
dutch oven
Cooking instruction summary:
1. Heat oil in large pot or Dutch oven over medium heat. Add leek, and sauté 5 to 7 minutes, or until soft. Add garlic and poultry seasoning, and sauté 1 minute more. Stir in kale, and cook 5 to 7 minutes, or 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, if desired. Cover, reduce heat to medium-low, and simmer 40 to 45 minutes. Stir in pasta, and cook 7 to 10 minutes more, or until pasta is al dente and black-eyed peas are tender. Serve garnished with Parmesan curls.
Step by step:
1. Heat oil in large pot or Dutch oven over medium heat.
2. Add leek, and sauté 5 to 7 minutes, or until soft.
3. Add garlic and poultry seasoning, and sauté 1 minute more. Stir in kale, and cook 5 to 7 minutes, or until leaves are wilted, tossing occasionally.
4. Add diced tomatoes, diced tomatoes with chiles, black-eyed peas, vegetable broth, and 7 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 40 to 45 minutes. Stir in pasta, and cook 7 to 10 minutes more, or until pasta is al dente and black-eyed peas are tender.
5. Serve garnished with Parmesan curls.
Nutrition Information:
covered percent of daily need
