• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Black Eyed Pea Soup

January 1, 2012 by KimiHarris 5 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Happy New Year, everyone! Kristen shares a delicious and traditional soup for the new year that’s good to eat all the way to Spring. Enjoy! -Kimi

The weeks leading up to New Year’s are spent in a bustle gathering gifts, attending holiday parties, cooking and eating. From Thanksgiving until the end of the year, there seems to be an emphasis on indulging in sweet treats and more food than our stomachs can handle. January first comes around and I find myself craving vegetables and nourishing foods. This black eyed pea soup is just that, a bowl of hearty goodness filled with leafy greens, comforting stock and really any root veggies that you have lying around.

The weeks leading up to New Year’s are spent in a bustle gathering gifts, attending holiday parties, cooking and eating. From Thanksgiving until the end of the year, there seems to be an emphasis on indulging in sweet treats and more food than our stomachs can handle. January first comes around and I find myself craving vegetables and nourishing foods. This black eyed pea soup is just that, a bowl of hearty goodness filled with leafy greens, comforting stock and really any root veggies that you have lying around.

Black eyed pea soup became a New Year’s tradition in the Southern states after the Civil war ended. The North had destroyed all the crops in the south but the black eyed peas and the cured ham. Those who were fortunate enough to still have these foods available considered themselves lucky and made it a tradition to consume them on New Year’s. So as the end of the year approaches I want to share with you this simple soup recipe, in hopes to bring you luck and prosperity in the upcoming year.

Black Eyed Pea Soup

serves 4

    2 tablespoons of butter
    1 large onion chopped
    3 cloves of garlic minced
    1 ½ cups of carrots chopped into rounds
    a couple of handfuls of chopped greens (collard, kale or spinach)
    1-2 cups of black eyed peas
    a few pinches of fresh thyme, oregano or parsley
    3 cups of chicken stock
    sea salt and pepper to taste

1. Melt butter in a large pot or dutch oven. As soon as the butter melts, throw in the onions, saute for 3 minutes, add garlic and saute for another 2 minutes. If the onions and garlic start to brown, add a splash of water.

2. Toss the carrots into the mix and saute another 5 minutes. Then add the chopped greens, black eyed peas and fresh herbs. Carefully pour the stock into the pot, bring to a slight boil then simmer for 12-15 minutes.

3. Sprinkle in a pinch of sea salt and some fresh ground pepper to taste and serve.

A very simple recipe, that still has elegance and flavor. What a wonderful way to start the year, especially if you stayed up late the night before and may still be recovering from any midnight celebration. The soup can be made the day before or frozen for freshness then removed from the freezer December 30th to reheat for lunch on the 1st. Frozen black eyed pea soup would be a great gift idea for a friend, a wholesome meal for them to start their year with along with a wish of luck and prosperity.

Alternatives: Substitute 1 cup of broth with 1 cup of dry white wine. Swap the carrots for parsnips or turnips, or add them along with the carrots. Add 2 cups of chopped or crushed tomatoes.

Kristin Jukes blogs at The Seasonal Family about the changes of life as a family from season to season. After the birth of her and her husband’s first child in 2008, she began to slowly change their families diet to one high in whole foods. With various food allergies, many of the recipes are wheat free, egg free, peanut free and refined sugar free. Now, a mommy of two little ones, her site content continues to expand to cover crafting, homeschooling while striving to be a Godly wife and mother.

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Dairy Free, Gluten Free, Soups

Previous Post: « 6 tips on making Nourishing New Year Resolutions (and invite to carnival)
Next Post: Nourishing New Year’s Resolution Carnival »

Reader Interactions

Comments

  1. ButterNutrition

    January 1, 2012 at 5:08 pm

    Great recipe! I’ll have to add this to my list to make. Best in 2012!

    Reply
  2. hännah

    January 1, 2012 at 5:49 pm

    I love this take on the traditional New Year’s foods. It’s been far too long since I’ve made a soup, which is really a tragedy considering that it’s the right time of year for hot bowls of brothy goodness. Thanks for the recipe!

    Reply
  3. Rebeca

    January 1, 2012 at 7:05 pm

    Do black eyed peas not need to be soaked? I’ve never cooked them before, but I have some and this soup looks delicious! Thanks!

    Reply
    • KimiHarris

      January 1, 2012 at 8:31 pm

      Rebeca,

      Soak them at least 12 hours in warm water. For best results, you can drain and add more warm water every once in a while too. 🙂 They will be edible just soaking them in cold water, but you will reduce the phytic acid better if you soak longer in a warm place with warm water. 🙂

      Reply
  4. GiGi Eats Celebrities

    January 1, 2012 at 9:13 pm

    Definitely got my black-eyed pea on today that’s for sure! I want and need all the luck I can get! 😛

    Check out my predictions for this years ridiculous fad diet trends:
    http://gigieatscelebrities.wordpress.com/2011/12/31/predictions/

    Oh and I totally wrote about black-eyed peas today too!
    http://www.examiner.com/nutrition-in-boulder/pump-up-the-peas

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework