First off, I have a confession. I stick some black-eyed peas in this soup because I’m not hedging my bets on that good luck thing. Truly, though, I mostly used purple hull peas. I know some people say that there’s no taste difference. To that I say, “Bah, humbug.”
Oops. Wrong holiday. Perhaps just, “Bah?” I’m here to tell you that I can. tell. the. difference.
If I’m going to eat black-eyed peas, I want them fresh. Not dried. Perhaps it’s because people tend to cook them to mush. Eeewwww. Canned ones are tolerable. Frozen somewhat better.
So, give me purple hulls, please.
Now that we have that cleared up, we can set about making this hearty and flavorful soup that’s got all of the traditional good luck elements any self-respecting Southerner would walk through a blinding blizzard on a gravel road uphill both ways to get to the market just to make sure to partake of them.
It’s got black-eyed peas. It’s got ham. And it’s got turnip greens. And it’s garnished with hog jowl bacon crumbles. What more could you ask for? Better start figuring out how you’re gonna’ spread the wealth that all of that good luck is sure to bring your way.
But, while you’re at it, dish yourself up a bowl of this tummy-warmer with a slice of your best cracking hog jowl bacon sour cream cornbread and start enjoying this New Year. You’re sure to start 2014 with a big smile on your face cause we know how to start it right here in the South.
Happy New Year wherever you are. Wherever that is I hope you’re enjoying a favorite meal with family and friends. That’s a ton of good luck right there.
Notes
*Seasoning blend is a favorite short cut. You can substitute 1 chopped onion, 1/2 cup chopped bell pepper and 1/2 cup sliced celery (or more) if you prefer
** You can substitute Hubbard squash or 21/2 cups sliced carrots.
Serve with slices of Cracking Hog Jowl Bacon Sour Cream Cornbread. (Ya'll come back for that, ya' hear.)
Since cooking times vary with different slow cookers, you may need to adjust these cooking time.
Ingredients
- 1 package Pictsweet seasoning blend (onion, celery, bell pepper)"
- 1 28-ounce packge frozen purple hull peas
- 1 48-ounce carton low-sodium vegetable or chicken broth (Ham broth is great if you have it. Be careful of the salt.)
- 2 garlic cloves, minced
- 2 packets ham flavored seasoning (Goya)
- 1 Tablespoon Hickory Liquid Smoke
- 1 teaspoon ground chipotle pepper
- 1 jalapeno, optional
- 1 Tablespoon kosher salt
- 1 can Rotel chilies and tomatoes or diced, petite tomatoes
- 1 1/2 cups cubed smoked ham
- 1 cup cubed smoked sausage, optional
- 1 16-ounce package frozen turnip greens with diced turnips (or 32-ounce package cut and washed fresh)
- 4 cups cubed sweet potatoes (I don't peel mine.)** (carrots or butternut squash)
- 1 15.5-ounce can black-eyed peas, rinsed and drained
- Black pepper to taste
- Water as needed
- Vinegar Pepper Sauce, optional
- 4 slices hog jowl bacon, diced and fried until crisp for garnish
Instructions
- Combine seasoning blend, purple hull peas, broth, Rotel or tomatoes, salt, ground chipotle pepper, jalapeno, minced garlic and broth in a 5-quart slow cooker. Add water to cover well.
- Cook on HIGH for four hours.
- Add in the smoked ham and/or smoked sausage, turnip greens, and sweet potatoes.
- Reduce heat to LOW and continue to cook an additional 2-3 hours until sweet potatoes are tender.
- Add additional water if needed.
- Stir in canned black-eyed peas and season to taste. Add a splash of vinegar pepper sauce as a flavor perk, if desired.
