This soup recipe is a perfect choice for New Year’s Day and the obligatory black-eyed peas. The peas, since they swell when cooked, symbolize prosperity. These "good luck" traditions supposedly date back to the Civil War, when Union troops, especially in areas targeted by General William Tecumseh Sherman, typically stripped the countryside of all stored food, crops, and livestock, and destroyed whatever they couldn't carry away. At that time, Northerners considered "field peas" and field corn suitable only for animal fodder, and didn't steal or destroy these humble foods. Aromatic and hearty, this soup is perfect on a cold day.

1 cup dried black-eyed peas

1 pound cubed ham

1 pound lean stew beef, cut into bite-size pieces

3 bay leaves

2 teaspoons salt

1 large or 2 medium potatoes, peeled and cubed

24 ounces fresh or frozen collard greens, roughly chopped (if using fresh, remove the large stems before weighing)

1 tablespoon olive oil

1 medium onion, chopped

1 bell pepper, chopped

Optional garnish: Salsa or chowchow

1. Wash and pick over the dried beans. Cover with 2 inches of water and allow the beans to soak overnight.

2. In a stock pot, combine 2 quarts water, ham, beef, bay leaves and salt.

3. 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.

4. Add the potatoes and collards. Boil for 10 minutes.

5. Meanwhile, in a sauté pan over medium heat, warm the olive oil.

6. Add onion and bell pepper and sauté until the onion is translucent, about 8 minutes.

7. Add the vegetables to the soup pot. Reduce the heat to a simmer, cover and cook for 1 hour. Salt to taste.

Optional garnish: Top each serving with a spoonful of salsa or chowchow.

Recipe and photo courtesy of The Atlanta Journal-Constitution. 

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