Good Luck Soup - A Playful Black-Eyed Pea Recipe

Good Luck Soup – A Playful Black-Eyed Pea Recipe

Y’all already know I love soup. And I like to come up with new recipes using ingredients I always have on hand. Since we’re well into the new year & since I love black eyed peas, I came up with a “new” way to cook them – I’m calling it Good Luck Soup!

How fun is that?!

The name is a rift on the black eyed peas & greens that we eat on New Year’s day for good luck, fortune & prosperity.

Honestly there’s nothing fancy about this soup. Or how I came up with the recipe. I wanted black eyed peas & I LOVE black eyed pea salad. But it was cold outside so I wanted some cozy comfort food – what’s cozier or more comforting than soups, stews, & casseroles.

So I put the 2 together & came up with black eyed pea soup Good Luck Soup. What makes it different from the black eyed peas we make on New Year’s day or any other day is that it’s a little thinner because we add more liquid. AND it’s a lot more hearty because we add a loads of vegetables.

This recipe comes together pretty fast – most of the cook time is hands off.

Whenever I make soup, stew, or casserole I make enough for 2 days because it’s always better the 2nd day. I made it without meat initially & added sausage on day 2 to mix it up a little.

This is also a very flexible recipe because it can be made from whatever vegetables are in season or what you already have on hand. That makes it great for using up extra veg or even leftovers. And of course it’s full of protein from the black eyed peas.

Let’s dive in & make this Good Luck Soup!

Good Luck Soup - A Playful Black-Eyed Pea Recipe

Good Luck Soup - A Playful Black-Eyed Pea Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
A fun take on a quintessentially Southern dish!

Any of the ingredients can be substituted & you can add any additional vegetables you like.

Ingredients

  • 1/2 medium yellow onion, chopped
  • 1 celery rib, chopped
  • 2 cloves garlic, minced
  • 1 cup black-eyed peas
  • 1/2 cup rice
  • a handful of your favorite greens - I used kale + mustard + turnip
  • 14.5 oz can of diced tomatoes (or use fresh)
  • broth (vegetable or chicken) or water
  • 1 Tbsp olive oil or butter
  • 1 lb turkey necks or sausage, cut into bite sized pieces (optional)
  • salt, pepper, Cajun seasoning to taste

Instructions

  1. In a heavy bottomed saucepot, heat olive oil or butter over medium heat.
  2. Add onion & celery & sauté until the onion is translucent - about 2 minutes. Season with salt, pepper, & Cajun seasoning. (IF you are adding additional veggies, do it in this step.)
  3. Reduce the heat to low. Add the garlic & sauté for a minute or 2. DO NOT let the garlic get charred.
  4. Increase the heat to medium-high. Add the tomatoes, peas, & rice. Add enough liquid (broth or water) to cover. "Scrape" the bottom of the pot to incorporate all the flavor & seasonings.
  5. Bring to a boil then reduce the heat the medium low. Simmer until peas & rice are mostly tender.
  6. Add the greens & simmer for 15-20 minutes.
  7. Taste & adjust seasonings.


Serve hot and enjoy!

Notes

  • Using meat will add to the cook time. Turkey necks may add up to an hour.
  • If you are adding turkey necks, do it in before you add the peas & rice. They will need to simmer on medium heat for at least 30 minutes before you continue with the rest of the recipe. Another option is to cook them separately.
  • If you are adding sausage, do it in step 6 with the greens.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 71mgSodium: 701mgCarbohydrates: 13gFiber: 4gSugar: 3gProtein: 20g

I am not a nutritionist or dietician. Please consult one or your doctor if you are on a special diet. These numbers are auto-generated based on the ingredients in my recipe.

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