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Southern New Year's Day Soup Recipe

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This recipe for Southern New Year's Day Soup, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nila Maxwell
Added: Wednesday, May 18, 2005


6 C chicken broth
4 C chopped collards or kale (milder flavor than collards)
1 medium sweet onion, finely chopped
1 large clove garlic, finely chopped or tsp. garlic powder. 1 15 oz. can diced tomatoes
1 15 oz. can black-eyed peas
1 C diced lean ham. Salt to taste

If you are using collards, you may want to blanch in clear water for five minutes and drain. Kale does not have to be blanched.
Pour the chicken broth into a 3-quart pot.
Add greens and cook until tender.
Add the rest of the ingredients. Bring to a boil.
Turn down the heat, cover and simmer for 15 minutes.
Serve with cornbread, fried sweet potatoes and hot sauce (Guy's is the best).




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