Wednesday, December 29, 2010
Crockpot black-eyed pea soup for New Year's Day
For the past three New Year's Eves, I've had a pot of black-eyed peas soaking overnight. Sometime on New Year's Day, between watching the Mummers Parade and football, I'll start making this soup. (It's a crockpot recipe - of course - so it's not like I'm slaving away in the kitchen.)
Eating black-eyed peas on New Year's Day is supposed to usher in good luck for the year ahead. That's almost a bonus when it comes to this soup, which is one of my favorites. It's filling and has a nice earthy taste. I can't wait to make it this year.
Crockpot Black-Eyed Pea Soup
from Make It Fast, Cook It Slow, by Stephanie O'Dea (one of my can't-possibly-imagine-how-I-lived-without-it cookbooks)
1 pound dried black eyed peas
1 pound spicy sausage (Stephanie used Aidells chicken habanero and green chile; I use Morningstar's vegetarian sausage)
6 cups chicken broth
1 yellow onion, diced
1 cup diced carrots
1 cup diced celery (I leave this out because I don't like celery)
4 cloves garlic, diced
1/2 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
Tabasco sauce (to add at the end to taste) (I skip this step)
Soak your beans overnight. Drain and pick out the undesirables (broken, discolored beans) in the morning.
Use a 5 to 6 quart crockpot. This will serve about 8 people. Dice the veggies, and dump them into your crockpot with the pre-soaked beans. Add sliced sausage. Pour in broth, and stir in Italian seasoning, salt, and pepper.
Cover and cook on low for 8 hours, or on high for about 6. Before serving, use a stick blender to smash up about 1 cup of beans. If you don't have a stick blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. Don't blend too much---just enough to get the broth thicker and creamy-looking.
Ladle into bowls, and add Tabasco sauce to taste.
Wish everyone at the table a Happy New Year before taking the first bite. (OK, that's not in the recipe ... but it's what we always do.)