|A quick and tasty Black-Eyed Pea Soup for good luck on New Year's Day, and it's Phase One!|
I need to give Meatless Monday fans a raincheck this week so I can share this Lucky Black-Eyed Pea Soup with Chicken Garlic Soup and Bell Peppers before New Year's Day. I've been cooking black-eyed peas on New Year's Day for several years now, usually my favorite Hopping John Soup or Black-Eyed Pea Hummus, and I can promise you, it has definitely brought me good luck. And if you use portion control, this new lucky soup is even good for Phase One (which I'm guessing some of you may have on your mind!) If you're cooking black-eyed peas for New Year's Day, let us know in the comments how you're fixing them this year.
I'm a fan of these frozen black-eyed peas, which do need to be cooked but cook more quickly than dried black-eyed peas. If you can't find these, you can use the dried ones but you need to allow much longer more cooking time.
I used the Sabatino's Chicken Sausage with Mozzarella, Artichokes and Garlic that I loved with Roasted Sweet Potatoes, but if you can't find those use any low-fat chicken or turkey sausage with garlic. Slice the sausage and saute in a little olive oil until they're well-browned.
While the sausage cooks, chop the onion and mince the garlic. Remove the sausage when it's browned, heat a little more olive oil and saute onions for a few minutes. Then add the garlic, thyme, and oregano and cook 1-2 minutes more.
Add the frozen (or dried) black-eyed peas, water, and chicken stock and simmer 30 minutes or until the peas are starting to soften. (Dried peas may need as much as 1-2 hours to start to soften. They will cook a little more quickly if they're soaked overnight.)
While the peas are simmering, remove seeds and finely chop the red and green bell pepper.
Add the diced peppers and sausage to the soup pot and cook about 45 minutes more (or longer if the peas are not fully softened.)
When the soup is done, season to taste with salt and fresh ground black pepper, stir in the sherry vinegar, and serve hot, with olive oil and sherry vinegar to drizzle on each bowl if desired.
(Makes 6-8 servings; recipe created by Kalyn.)
2 tsp. + 2 tsp. olive oil
4 reduced-fat chicken or turkey garlic sausages (12 oz. total), sliced about 3/8 inch thick (I used Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic.)
1 large onion, chopped
1 T finely minced fresh garlic
1 tsp. dried thyme
1/2 tsp. dried oregano
16 oz. frozen black-eyed peas (or use dried black-eyed peas, which will take longer to cook)
6 cups chicken stock or broth (I used my homemade chicken stock.)
1 cup water (and more as needed)
1 red bell pepper, seeds removed and finely diced
1 green bell pepper, seeds removed and finely diced
salt and fresh ground black pepper to taste
2 T sherry vinegar (or any mild vinegar)
additional sherry vinegar and olive oil for serving (optional)
Heat 2 tsp. olive in oil in a large soup pot and saute the sausage over medium-high heat until it's nicely browned on all side, about 6-8 minutes. Don't rush the browning step. Remove sausage to a bowl and set aside.
While the sausage browns, chop the onion and mince the garlic. After you remove the sausage, turn heat to medium and add 2 tsp. more olive oil. When the oil is hot add the onions and saute until partially softened, about 3-4 minutes. Then add the minced garlic, dried thyme, and dried oregano and saute a minute or two more.
Add the frozen black-eyed peas, chicken stock, and 1 cup water and bring to a low boil. Turn heat to low and simmer about 30 minutes, or until the peas are starting to soften. (If you're using dried black-eyed peas they will need longer cooking time to start softening, as much as 1-2 hours.) When the peas are partly soft, add the diced red and green bell peppers and sausage and simmer about 45 minutes more, or until the peas are done to your liking. If the soup seems too thick, add a little more water as it cooks.
Season the soup with salt and fresh ground black pepper to taste and stir in the 2 T sherry vinegar. Serve soup hot, with additional olive oil and sherry vinegar to drizzle on at serving time if desired.
South Beach Suggestions:
Not only is this soup guaranteed to bring you luck, but it's also approved for any phase of the South Beach Diet. However, remember that dried beans are limited to 1/3 - 1/2 cup for Phase One. (In a soup like this with other low-glycemic ingredients like low-fat chicken sausage and bell peppers, I would eat a small bowl of this as a serving for Phase One.)
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Lucky Black-Eyed Peas for the New Year:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Seven Black-Eyed Pea Soup Recipes ~ Soup Chick
Hopping John Soup ~ Kalyn's Kitchen
Black-Eyed Pea Stew ~ Eat, Live, Run
Black-Eyed Pea Hummus ~ Kalyn's Kitchen
Zannie's Black-Eyed Pea Dip ~ The Pioneer Woman Cooks
Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin Lime Vinaigrette ~ Kalyn's Kitchen
Black-Eyed Pea Chili in the Slow Cooker ~ A Year of Slow Cooking
Indian-Spiced Black-Eyed Peas with Tomato and Curry Leaves ~ Kalyn's Kitchen
Black-Eyed Pea, Ham, and Chicken Soup ~ Gluten-Free Easily
Southwestern Bean Salad with Black Beans and Black-Eyed Peas ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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