New Year's Day Soup Recipe

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New Year's Day Soup

Cathy Gillespie


I love soup and I love kale...great combo!

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Stove Top


2 1/2 - 3 Tbsp
olive oil
1 large
leek, washed, chopped
2 clove
garlic, minced
1 Tbsp
poultry seasoning
8 oz
kale, stems removed, chopped
15 oz
can diced tomatoes
15 oz
can diced tomatoes w/green chiles
1/4 c
dried black-eyed peas
1 qt
vegetable broth
3/4 c
farfalle pasta
7 c
parmesan cheese, grated

Directions Step-By-Step

Heat oil in a Dutch oven over medium heat. Add leek and sauté 5-7 minutes, or until soft. Add garlic and poultry seasoning, and sauté 1 minute more. Stir in kale, and cook 5-7 minutes, or until leaves are wilted, tossing occasionally.
Add tomatoes, black-eyed peas, broth and water; season with salt and pepper, if desired. Cover, reduce heat to medium-low and simmer 40-45 minutes. Stir in pasta, and cook 7-10 minutes more, or until paste is al dente and black-eyed peas are tender.
Serve topped with Parmesan cheese.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Cajun/Creole