Well it’s been a while, there is no denying that. I could give a million and one excuses why I have let the blog sit since last Fall, new job, longer hours, new friendships, on top of…well life in general. The truth is, I just haven’t made the time.
Nothing against coming on here and typing away my thoughts and musings for the day. I love it, it is quite cathartic for me, but my focus last year was on finding happiness. And not just any sort of happiness, but trying to answer the “what are you going to do with the rest of your life” question. While trying to answer this question, I can’t help but look to the past.
One tradition that my family did have was eating black eyed peas, collard greens and pork on New Years. As I have always stated, we had good food and this tradition was supposed to bring good luck and lots of money. Who would want to break a tradition like that? This year, I continued the tradition, but I made it my own by making a delicious soup that would include everything in it.
If you need to break out the ordinary or a great way to use up left overs, this is it.
New Year’s Day Soup
1 (28 oz) can tomatoes
1 bunch collard greens, washed, de-veined, and diced into strips
1 onion, diced
1 pint of fresh black eyed peas
1 carrot, diced
1 stick of celery, diced
1 handful green bell pepper, diced
1 handful red bell pepper, diced
6-8 cups ham stock
2 Serrano peppers, cut in half
4 cloves garlic, smashed
2 cups ham, cut into large chunks
1-2 teaspoons paprika
Salt and pepper to taste
In a large pot, warm ham stock with Serrano peppers and garlic cloves.
In another medium pot, add 1 tablespoon olive oil over medium low heat. Add onions and saute for 7-8 minutes or until caramelized. Add collard greens and 1 cup of the warm ham stock. Cover and cook down for 20 minutes.
Fish out the garlic cloves and Serrano peppers from the stock pot. Add tomatoes crushed in their own juice and the collard green onion mixture to the stock. Add the remaining ingredients and simmer for another 20 minutes. Enjoy.