Time spent between our house and my mom’s house did not allow me to decorate for Christmas as I have in the past. It wasn’t just the decorating, though. I did very little cooking. No candy was made, which has been a staple since I was a kid. Even the meals at my house were not quite as elaborate. However, it was still the best Christmas, even without the extras that I always felt necessary.
It all sounds very cliche, but when life throws those unexpected situations at us, we realize the things we have always held so dear, things we have always felt were so very important, are just things. It’s the people in our lives, not the things, that make life happy, make celebrations memorable, and bring us absolute joy.
I will head back to my mom’s on New Year’s weekend. Therefore, cooking will again be at a minimum. Being from the south, I have to make sure the peas and greens are covered, though. This year I plan to serve this fantastic Peas and Greens Soup. It’s full of flavor and served with a slice of cornbread; it will be a delicious meal.
You can use a couple of cans of black-eyed peas if you do not wish to soak and cook dried beans. I used my instant pot to prepare the dried peas, and they were ready in about 15 minutes. Use that ham bone you save from the Christmas ham to add even more flavor. Use any greens you prefer, collards, turnips, mustard, or even spinach.
May 2022 be a blessed year for all!
Peas and Greens Soup
Ingredients
- 12 ounces dried black-eyed peas cooked
- 5 slices bacon chopped and cooked
- 1 medium yellow onion chopped
- 5 garlic cloves minced
- 4 cups water
- 5 chicken bouillon cubes
- 2 cups diced ham
- 3 medium carrots chopped
- 2 bay leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 4 cups chopped greens (turnip greens, mustard greens, collards, or spinach)
- 2 tablespoons apple cider vinegar
Instructions
- Drain black-eyed peas, set aside.
- In a large Dutch oven, cook bacon until crispy. Add onion and cook 3 minutes to soften.
- Add garlic and cook 1 minutes.
- Add water, chicken bouillon cubes, peas, ham, carrots, bay leaves, red pepper flakes, and black pepper. Bring to a boil. Reduce heat to low and cover. Cook for 2 hours.
- Stir in collard greens and apple cider vinegar and cook 10 to 15 minutes.
