Best Solas New Years Soup Recipes

Southern New Year's Day Soup image

Provided by ninja

Time 3h20m

Yield 18 1 cup servings

Number Of Ingredients 12

1 cup dried black-eyed peas
1 lb cubed ham
1 lb lean stewing beef, cut into bite-size pieces
3 bay leaves
2 teaspoons salt
2 medium potatoes, peeled and cubed
24 ounces fresh collard greens, tough stems removed & roughly chopped
frozen collard greens
1 tablespoon olive oil
1 medium onion, chopped
1 bell pepper, chopped
salsa (chow-chow is good, too)

Steps:

Wash and pick over the dried beans. Cover with 2 inches of water and allow the beans to soak overnight.
In a stock pot, combine 2 quarts water, ham, beef, bay leaves and salt. Bring to a boil, then cover and simmer for 30 minutes.
Rinse the soaked beans and add them to the pot. Cook, uncovered, until tender, about 1 hour. Add the potatoes and collards and boil for 10 minutes.
Meanwhile, in a sauté pan over medium heat, warm the olive oil. Add onion and bell pepper and sauté until the onion is translucent, about 8 minutes. Add the vegetables to the soup pot. Reduce the heat to a simmer, cover and cook for 1 hour. Salt to taste.
Optionally top each serving with a garnish of a spoonful of salsa or chow-chow.

Nutrition Facts : Calories 151.8, Fat 5.5, SaturatedFat 1.7, Cholesterol 32.5, Sodium 586.8, Carbohydrate 12.7, Fiber 2.8, Sugar 1.4, Protein 13.2

New Year's Celebration Soup image

Provided by stephanierndos

Categories Clear Soup

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 medium onion
4 tablespoons garlic (minced)
1 lb sage sausage (pick a really good one, we use Jimmy Dean, don't skimp)
2 tablespoons olive oil
1 (14 ounce) can sauerkraut (drained)
2 cups chicken broth (16 fl.oz.)
2 cups water
1 (16 ounce) can black-eyed peas (about 1 1/2 cups)
1 (15 ounce) can diced tomatoes (drained)
hot sauce (to taste)
1/4 cup white wine (we used pinot grigio)
2 teaspoons dried sage (if using fresh, several leaves chopped)

Steps:

Chop onion and mince garlic. In a 3-quart saucepan or heavy iron skillet, brown sausage and drain off all excess fat, crumble and set aside, in the same saucepan or heavy iron skillet - heat olive oil & cook onion, garlic in oil over moderate heat, stirring occasionally, until onion is pale golden, about 2-3 minutes. Add broth, wine and water into the onion mixture. Also, add back the sausage and mix.
Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas, diced tomatoes, & sauerkraut into soup, bring to slow boil then reduce heat and simmer for at least 30 minutes (however, you can let this soup slow cook all day, makes it that much better). Season soup with salt, pepper, sage and hot sauce ~ enjoy with a good crusty bread.
This recipe can be prepared in 45 minutes or less.
Although we call for canned black-eyed peas, you can use frozen peas or cook up a batch of dried ones. Note: if you use dried beans that you only let soak as package directs, you will need to use a food processor to mash 1/2 the beans and you will need to up the amount of fluids (i.e.; 3 1/2 cups of both broth and water). As well, cook time will need to increase to time reflected on dried beans package in order for beans to cook correctly.