I rarely put recipes on here, but I ran across a soup recipe when I was surfing on Pinterest for a soup for New Year’s Day. I wanted a stick-to-your-ribs soup that is made with black-eyed peas for the whole southern tradition for the New Year! (My younger daughter is a life-long vegetarian/hater of all meat, so I cooked the beef separately and just added it to individual bowls). Check it out below from Maebells.com
CABBAGE AND BLACKEYED PEA SOUP
1 hr, 20
1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, finely chopped
3 cups cabbage, chopped small
2 tablespoons chili powder
1 tablespoon oregano
1 tablespoon cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) can of tomatoes with green chilies, undrained
1 (16 ounce) package of frozen black eyed peas
1 (28 ounce) can crushed tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (32 ounces) carton chicken broth
1 cup of water
Heat a large pot to medium high. Brown ground beef and drain off any fat.
Add the chopped onion, bell pepper, and garlic and cook for 2 minutes or until softened.
Add spices, stir well.
Add in the remaining ingredients (do not drain any of the cans) and stir well.
Bring mixture to a slight simmer, then reduce to medium low, cover, and let cook for at least one hour or up to 90 minutes.
Slow Cooker Version:
Follow steps 1-3 add ingredients to a large slow cooker and cook on high for 3-4 hours or on low for 8 hours.