Good Luck and Prosperity Soup Wednesday, December 26, 2007


4 to 6 slices hog jowl bacon, diced
1 cup onions, chopped
1 cup celery, chopped
1 lb black-eyed peas
water to cover
1 lb smoked sausage, cut into slices
1 bunch collards, kale, turnip greens or other tough greens
2 to 3 cups chicken stock
salt and pepper to taste


Place peas in a large bowl and cover with hot water. Allow to soak several hours or overnight. Drain off any soaking water. In a large soup pot with a good lid, fry the bacon over medium heat until it is brown. With a slotted spoon, lift out bacon leaving grease in the pan. Reserve bacon. Still over medium heat, cook the onion and celery, stirring, until soft. Do not brown. Add the peas and add water to cover. Bring to a boil and reduce heat to a simmer. Cover and allow to cook about 45 minutes to an hour. They should still be firm. Stir in remaining ingredients, bring to a boil and reduce to a simmer. Cook about another hour or until peas are tender, but not mushy. If you wish, you may add additional chicken stock to make the soup as thin as you wish. Taste and add salt and pepper to taste. When you serve the soup, sprinkle each bowl with a few of the fried hog jowl cubes. Oh, by the way, this soup NEEDS to be served with cornbread or corn muffins.

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