Bone Broth Black-Eyed Pea Soup
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Category
Soup
Did you know that across the world people consume black-eyed peas on New Year's Day? According to many traditions, the practice of eating black-eyed peas on January 1st is believed to bring luck and prosperity in the new year. No matter your tradition, we created a delicious and warming recipe to ring in the New Year!
Alysa Seeland
Ingredients
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2 Tbsp EVOO (or bacon grease)
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1 onion, diced
- 1 bunch of collard greens
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3 carrots, diced
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3 celery sticks, diced
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3 jars FOND’s Black Radish & Oregano Chicken Bone Broth (can use 1 jar of water if needed)
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16 oz prepared black eyed peas, canned
- 1 bay leaf
- 4 whole peppercorns
- 2 whole cloves
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14 oz ham, diced
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1 sweet potato, peeled and diced
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1 bunch fresh parsley, diced
- Salt to taste
Directions
In a large dutch oven, heat the olive oil while you chop your veggies.
Sauté the onion, celery, carrots and collard greens in the olive oil until cooked.
Add the beans, bone broth, sweet potatoes, peppercorns, cloves and bay leaf. Bring to a boil and let simmer for 25 minutes.
Add the ham and cook for 5 minutes more so it is heated through.
Season with salt if needed and serve immediately with sourdough bread or corn muffins.
