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new year's black-eyed pea and cabbage soup

(5 ratings)
Blue Ribbon Recipe by
Annette Rinehart
Austin, TX

I like this recipe for New Year's Day. The black-eyed peas for good luck and the cabbage for money, but this really is good for any day. I also serve cornbread muffins or sliced French bread with this. YUM!

Blue Ribbon Recipe

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 was simple to throw together and cooks in no time. If you have leftover holiday ham, it would be perfect in this cabbage soup.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 -8
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For new year's black-eyed pea and cabbage soup

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

How To Make new year's black-eyed pea and cabbage soup

Test Kitchen Tips
Once the cabbage is added, we put the lid on until it was steamed and soft. Also, cabbage does release liquid. We suggest waiting until the cabbage is cooked, and then add liquid to your liking. We added 1 can of chicken broth at the very end.
  • Black-eyed peas in a pot.
    Open cans of black-eyed peas. Put into a 3-quart cooking pot.
  • Rotel added to the pot.
    Open a can of Rotel and add to the pot.
  • Cabbage chopped on a cutting board.
    Remove the cabbage core and chop it up into bite-size pieces.
  • Cabbage added to the pot with salt and pepper.
    Put this into the pot. Add salt and pepper to taste.
  • Cooking cabbage until soft.
    Cook on medium heat until the cabbage is soft.
  • Bowls of New Year's Black-Eyed Pea and Cabbage Soup with cornbread.
    Serve in bowls with cornbread or French bread on the side.