This is a delicious and hearty winter soup, a Southern style recipe, said to bring good luck if eaten on New Year’s Day. But it’s great any time of the year.
Why Try? Hey, we all could use a little more good luck, right? And even if you’re not superstitious, this is one tasty soup.
- 16 ounces black eyed peas, dried
- 2 8-ounce ham hocks
- 6 ounces country ham, diced
- 8 cups cold water
- 1 tablespoon vegetable oil
- 1 onion, large, ruff cut
- 2 carrots, cut into 3" pieces
- 2 celery stalks, cut into 3" pieces
- 6 cups water
- 1 tablespoon kosher salt
- 1 1/2 teaspoons coarse black pepper
- 1 Overnight soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups of cold water and let stand overnight or 8 hours. Drain and rinse beans twice.
- 2 Quick soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups hot water . Bring to a rapid boil, boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain water and rinse beans twice.
- 3 Place the oil in a large pot.
- 4 Sauté ham hocks and ham for 3 minutes.
- 5 Add onions, carrots and celery sautéing for 5 minutes.
- 6 Add the beans and 6 cups of water simmering for 1 1/2 to 2 hours or until beans are tender adding more water as needed.
- 7 Salt and pepper to taste.