Black-eyed peas, turnip greens, and pork are staples for a Southern New Year, and this soup is a wonderful way to bring them all together in one delicious bowl. Serve with hot sauce, Pepper Jelly, or Chow Chow and a slice of cornbread for a perfect meal to ring in the New Year!
- Yield: 6 to 8 Servings
- 1 pound dried black-eyed peas, rinsed, soaked overnight, and drained
- 3 cups chopped turnip greens
- 1 medium onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 6 cups chicken stock, homemade or store-bought
- 2 teaspoons Stone House Seasoning
- 1 ham bone or about 5 strips of thick-sliced bacon
- 2 cups cooked long-grain rice
- Combine the black-eyed peas, turnip greens, onion, carrots, celery, chicken stock, and house seasoning in a 6-quart slow cooker. Add the ham bone.
- Cover and cook on high for about 8 hours, or until the peas are tender.
- Remove and discard the ham bone, leaving any bits of ham that may have cooked into the soup. (If you used bacon, remove and discard.) Stir in the rice and serve.