COOKING CORNER

By Janet Nummi

New Year’s Black-Eyed Pea and Cabbage Soup

A quick, easy, and tasty soup to ring in the New Year. You can eat your cabbage and black-eyed peas for money and luck in one comforting soup. Rotel adds a little bit of bite, but not spice. This is simple to throw together and cooks in no time. If you have leftover holiday ham, it would be perfect in this cabbage soup.

Ingredients:

  • 2 cans black-eyed peas (15 oz each)
  • 1 can Rotel (any degree of spice, 10 oz)
  • 1 md cabbage head (red or green)
  • 1 can chicken broth
  • 1 tsp salt or to taste
  • 1 tsp black pepper or to taste

Directions:

  1. Open cans of black-eyed peas and Rotel and pour into a 3-quart cooking pot.
  2. Cut core out of cabbage and dice the rest.
  3. Cook on medium heat until the cabbage is soft.
  4. Salt and pepper to taste.
  5. Add chicken broth last.
  6. Serve with cornbread or toasted bread.

Tip: Cabbage releases liquid, so wait until the cabbage is cooked, and then add liquid to your liking. Usually, 1 can of chicken broth at the very end.

Food for Thought…

“New year – a new chapter, new verse, or just the same old story? Ultimately, we write it. The choice is ours.”

–Alex Morritt

“The first step towards getting somewhere is to decide you’re not going to stay where you are.”

–J.P. Morgan

“What the new year brings to you will depend a great deal on what you bring to the new year.”

–Vern McLellan

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