The most important thing about this Soup is that it has Peas and Greens: the other ingredients can be switched up according to your taste. We sometimes add Sausage, Tofu or Lamb Stew Meat or just go with the Veggie version.
1. Soak Black Eyed Peas for at least one hour or up to overnight.
2. Wash trim and chop Cabbage, Collard Greens and Mixed Roots.
3. Prepare other ingredients of your choice, we usually add chopped Onion, Celery and Bell Peppers (this is a dish we freeze some Celery and Peppers for each year when we have lots!).
4. Saute Mixed Roots in a soup pot with 2Tblsp Olive Oil, Salt and Pepper until just tender. Add Cabbage and Collards, 6-8 cups of liquid and Bay Leaves. For the liquid we have used canned Diced Tomatoes, Chicken or Vegetable Broth, or just water. Add soaked Black Eyed Peas.
5. Bring to a boil then turn heat down and simmer soup for at least 30 minutes, longer or the next day is better. Check for seasoning again and add more salt, pepper and other herbs and spices of your choice.
We usually make this Soup up ahead of time and freeze it so all we have to do is warm it up and make the Cornbread n New Year's Day!
Cheesy Cornbread
We like to add some cheese sometimes to make regular Cornbread something special! We included the Wright Dairy Wanda (Asiago style) Cheese for the package.
Preheat oven to 400 degrees.
Mix together in a large bowl:
1 cup Cornmeal
1 cup All-Purpose Flour
4 tsp Baking Powder
1/8 cup Sugar
pinch of salt
1/2 cup Grated Cheese
In another bowl blend together:
1 cup Milk or Buttermilk
1/2 cup light Olive Oil or Vegetable Oil
2 beaten Eggs
Mix wet and dry ingredients, pour into a heated oiled cast iron skillet or buttered baking dish. Bake for 20 minutes or until toothpick inserted in center comes out clean.
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