Hi there! I hope you’ve been enjoying the holiday season, and your Christmas and Hanukkah were (and are!) filled with joy, celebrations, relaxation, and of course, delicious food!
My dad and I cook Christmas dinner for our family, and this year we cooked a whole beef tenderloin, a grilled whole salmon, and I was responsible for everyone’s favorite hasselback potato gratin (probably everyone’s ‘favorite’, because it’s positively laden with cream and cheese, and I only make it once a year because it’s so unhealthy but OH-SO good. I use Kenji Lopez-Alt’s recipe, which can be found here). I also made these beans, which are simple and delicious. Everything was lovely and delicious, and I ate way too much. As you do for the holidays.
Speaking of holidays… let’s usher in the first holiday of 2017 with this soup.
This recipe is one that I came up with a few years ago, when I was flipping through a cooking magazine and stopped on a warm ham, black eyed pea, and barley salad. I morphed that salad into a soup, surprised my boyfriend who loved black eyed peas with it, and it quickly became a favorite. Legend has it in the South that eating black eyed peas on New Years will bring you prosperity in the following year. So it’s the perfect time to bring you this recipe.
Starting this recipe by frying up a few pieces of bacon imparts a nice smokiness that will carry over to the finished soup. Because we’re using bacon and ham, go light on the salt and only use if needed; tasting often as you cook and develop the flavors. The collard greens and barley will cook for almost an hour, allowing the soup to develop a deep, complex flavor. At the very end, we’re going to add in a splash of hot sauce and cider vinegar, which adds a delectable bit of kick that finishes the soup beautifully.
As it’s traditional in the Southern US to eat black eyed peas on New Year’s Day, they’re traditionally made with fat back ham, bacon, ham hocks, or other smoky pork. They’re typically eaten with some type of slow cooked green, like collards, turnip or mustard greens. A lot of preparation goes into those dishes; so I love that this soup incorporates all those elements into a one pot dish.
I hope 2017 is a healthy and limitless one for you and all of your loved ones!
southern ham + black eyed pea soup.
1 medium onion, large dice
5 garlic cloves, finely chopped
2 cans black eyed peas, rinsed/drained
1/2 bunch collard greens, thinly sliced
6 cups low sodium chicken broth (up to 2 additional cups to thin out, if needed)
2 pieces bacon, diced
2 cup diced ham
2 carrots, chopped
2 ribs celery, chopped
1 cup pearl barley, rinsed
2 tsp. dried oregano
1 tsp. cider vinegar
salt and pepper to taste
Cook bacon in large pot until browned. Remove and drain. Dice onion, carrot and celery into a large dice. In large pot that bacon was cooked in, saute garlic, onion, carrot and celery in bacon drippings over moderate heat until onion is translucent.
While onion mixture is cooking, discard stems and ribs from collards and finely chop leaves. Set aside.
Add broth, oregano and barley to the onion mixture, add bacon. Bring to boil; reduce heat to medium/medium low and let simmer uncovered for 40 minutes. Add collard greens and chopped ham and let the whole mixture for about 20-25 minutes longer, until collards and barley are tender.
Mash half of the black eyed peas with a fork, and add the beans to the soup. Simmer 10 minutes longer, add pepper, salt, Tabasco and cider vinegar to taste. (Because the ham and bacon are salty, additional salt may not be needed). Serves 6.
**Please use organic ingredients wherever possible**