Growing up in the South, New Year’s always always meant eating a big helping of black-eyed peas and collard greens. The peas are for good luck and the collards are for prosperity. And who doesn’t want good luck and money to follow them around? It was always a fun tradition as a kid as if these beans and greens were so sort of magical omen to the universe.
This recipe is a soup version of my childhood New Year’s dinner. I used my leftover, ever-so-amazing honey ham, but you can use any ham you like. Traditionally this meal was served with cornbread. My mom’s cornbread was so good growing up. It was actually just Jiffy, but she baked it which seemed really special because my mom doesn’t bake. Since I don’t eat corn, I will be serving it with some gluten free sweet potato biscuits. (Recipe still in the works)
I love the turn of the new year. It is such a good time to ground down and check in with yourself. To give thanks for all the past year has brought you, take stock of the things you don’t want following you into the new year, and set intentions for what you want for the year ahead. I love to journal these things, pull some tarot cards, lounge around in my pajamas, and just be cozy. It is so cold in Denver this week, which makes it perfect to do just that. My big New Year’s plans? To bascially not get out of my yoga pants for the rest of the week… To workout, relax, read, journal. And of course, drink some bubbly and eat this soup!!
Cheers to 2016!! Thank you for reading and helping to make the first 6 months of this blog happen. I can’t wait for all that 2016 has in store for Among the Colors and to share it with all of you! XO
Black-eyed Peas, Collards & Ham Soup
- 2 cups black-eyed peas
- 1 bunch of collard greens, finely chopped.
- 1 1/2 cups of ham, cut into 1/2 inch cubes.
- 8 cups chicken stock
- 1 yellow onion, finely chopped.
- 4 cloves minced garlic
- 2 carrots, cut into 1/2 inch pieces.
- salt and pepper to taste.
- 1 tablespoon ghee
Melt ghee into a large stock pot. Saute onions, carrots and garlic over medium heat with lid closed for 5 minutes. Add in black-eyed peas, chopped collards, ham and stock. Bring to a boil. Reduce to a simmer and cook for 45 minutes covered. Salt and pepper to taste.