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Southern New Year's Day Soup Recipe

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This recipe for Southern New Year's Day Soup is from Faith, Family, Food, and Fellowship, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T Olive oil
1 large leek, quartered, white and light green parts chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 T poultry seasoning
8 oz. kale, tough stems removed, leaves cut into 2-inch pieces (4 Cups)
15 oz. can diced tomatoes
15 oz. can diced tomatoes with green chiles
¾ C dried black-eyed peas
1 Qt. low-sodium vegetable broth
¾ C farfalle pasta
Directions:
Directions:
Heat oil in large pot or Dutch oven over medium heat. Add leek, and sauté 5 - 7 minutes, or until soft. Add garlic and poultry seasoning, and sauté 1 minute more. Stir in kale, and cook 5-7 minutes, or until leaves are wilted, tossing occasionally.

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 - 45 minutes. Stir in pasta, and cook 7-10 minutes more, or until pasta is al dente and black-eyed peas are tender. Serve garnished with Parmesan curls.

 

 

 

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