Tuesday, January 1, 2013

Tasty Tuesday: New Years Good Fortune Soup

New Year’s Day Good Fortune Soup (adapted from Gourmet)

1/2 pound of collard greens, stems removed and chopped
1/2 pound of cooked ham, diced
2 15 oz. cans of black-eyed peas (can use fresh or frozen as well)
1 small onion, diced
6 cloves of garlic, minced
1 large carrot, diced
5 chipotle chiles chopped
1 can of Ro-Tel tomatoes
1 teaspoon of thyme
4 cups of chicken broth
2 teaspoons of apple cider vinegar
A pinch of sugar
2 tablespoons of bacon grease (can use olive oil or vegetable oil if you prefer)
Salt and pepper to taste

1. In a large pot, cook the onion and carrots in the bacon grease on medium-high heat for 10 minutes or until onions start to turn golden. Add the garlic and cook for three more minutes.
2. Add to the pot the collard greens, vinegar, sugar, ham, chicken stock, chipotles, Ro-Tel tomatoes and thyme, and bring pot to a boil and then simmer for half an hour, stirring occasionally.
3. Take one can of black-eyed peas, and roughly mash with a fork. Add these and the other can of black-eyed peas to the pot.
4. Continue to simmer soup for another 45 minutes.
Serves 6-8
Note: If you don’t want to use pork, that’s fine, but don’t replace the pork with chicken if you’re going to eat this on New Year’s Day. Why? Well, they say eating chickens is a no-no since the birds scratch backwards. I know, I know, I’m not really superstitious, but might as well not take any chances!

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