Featuring pork, greens, and black-eyed peas, this New Year’s Day Soup contains all the traditional good-luck foods that Southerners eat on January 1.
New Year's Day Soup
Makes 12 servings
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- 2 tablespoons extra-virgin olive oil
- 2 cups chopped sweet onion
- 1 tablespoon minced garlic
- 2 pounds country ham, chopped
- 3 (32-ounce) cartons chicken broth
- 3 (15-ounce) cans black-eyed peas, drained
- 1 (28-ounce) can diced tomatoes
- 1 (16-ounce) package chopped turnip greens
- 3 tablespoons apple cider vinegar
- 1 tablespoon seasoned salt*
- In a large Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, until translucent, about 2 minutes. Stir in ham and all remaining ingredients, and bring to a boil. Reduce heat, and simmer until greens are tender, 15 to 20 minutes.
- *We used Chef Paul Prudhomme’s Magic Seasoning Salt Blend.
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