For as long as I can remember, my family has had a tradition of eating black-eyed peas on New Years day. Not particularly one of my favorite foods... but I still indulge in black-eyed peas every New Years, with my own twist. Today we had black-eyed peas and greens with mexican cornbread and finished up with a delightful blackberry cobbler.
Black-eyed Peas and Greens
1/4 cup barley
4 cups vegetable stock
1/2 cup onion, finely diced
1/2 cup carrot, shredded
1/2 cup celery, finely diced
3 cloves garlic, minced
14.5 oz can diced tomatoes with jalapenos
12 oz bag fresh black-eyed peas
1 tsp oregano
fresh cracked black pepper
Collard greens, torn
Combine all ingredients in a soup pot, except oregano, pepper and greens. Bring to a boil and simmer for 40 minutes or until the peas are soft. Add seasonings, stir. Place the greens in soup bowls and ladle the soup on top of them. Enjoy!
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