Soup season continues with another 'souper' easy allergy-friendly soup. Welcome the New Year with this Southern Style soup made from cabbage and black-eyed peas, bringing you luck, a full stomach and a warm heart. Thank you Allergy Dragon for sharing this fun recipe, from your kitchen to ours. Happy New Year!
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its characteristics, and it needs time to simmer to reach full flavor."
—Marge Kennedy
Ring in the New Year with my Southern Style Cabbage and Black-eyed Pea Soup. It's thought to bring you good luck if you eat this soup on New Year's Eve or New Year's Day, depending on your beliefs. Where I come from, it's predominantly eaten on New Year's Eve.
Growing up in West Virginia. I used to work at a restaurant that featured this deliciously satisfying soup, staying open past midnight on New Year's Eve so everyone could ring in in the New Year with luck and a full belly. Get the recipe...
Southern Style, Allergy-Friendly Cabbage and Black-eyed Pea Soup
(Serves approximately 4-6)
Ingredients
3 cups of chopped or shredded cabbage (*See tips)
32 oz of vegetable broth or bone broth of your choice
1-15 oz can of chopped tomatoes
1-12 oz bag of frozen black-eyed peas or 2 cans drained of black-eyed peas. (Note: frozen black-eyed peas work best for this recipe.)
1 cup chopped onion
1 cup chopped bell pepper of any color
1 cup chopped celery (*See tips)
2 tablespoons of olive oil
1 teaspoon of each paprika, black pepper, garlic powder, onion powder, cumin, and oregano
¼ to ½ teaspoon of cayenne pepper (OR use 2 to 3 teaspoons of Cajun seasoning)
1 teaspoon of salt to taste
Let’s get started!
In a large pot over medium-high heat, add the olive oil and sauté the onion, bell pepper, and celery for about 5 minutes or until the onions are translucent.
Then add in the cabbage, broth, chopped tomatoes, frozen peas, seasonings, and salt. Allow to come to a boil, then reduce heat to a simmer, cover, and cook for 45 to 65 minutes until the beans are soft but not mushy. (*See tips)
Taste and see if you need salt or pepper before serving.
Tips
Time-saving Cabbage Variation:
Instead of shredding my cabbage, I used a pre-shredded coleslaw mix with carrots as a time saver.
What Do You Do When Your Pantry Lets You Down? Substitute!
I didn't have celery on hand when last making the soup so I used 1/2 teaspoon of celery seeds. This soup is a forgiving one.
Using a Crock-Pot:
You can make the soup in a crock pot. Toss all the ingredients into a 5-quart crock pot. Mix them together. Cook on low for 8 to 10 hours.
The start of the New Year is your chance to write brand new chapters in an as yet, unwritten 365 page book. Let page 1 be a new family tradition of making my Southern Style Cabbage and Black-eyed Pea soup on New Year's Eve to share luck and warmth with loved ones.
Bon appetit!
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I invite you to come learn with me.
About the Author: Chef Martha Morgan (aka Allergy Dragon) is a specialty diet and allergy chef who shares tips, tricks and best recipes from almost 30 years of professional cooking experience on social media and at the Allergy Dragon's Lair.
Chef Martha provides support in the kitchen to everyone with food allergies, food intolerances, and specialty diets. Her expertise includes providing a full range of cooking guidance in the kitchen from technique, to finding safe products, to handling those new products, to creating (or re-creating as the case may be) recipes.
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Images: Courtesy of Jasmine Waheed on Unsplash and Allergy Dragon