New Years Black-Eyed Pea and Cabbage Soup
Blue Ribbon Recipe
This is a quick, easy and tasty soup to enjoy on New Year's Day. We really liked the addition of Rotel and used the original version. You do taste some heat, but not too much. If you like things spicy, feel free to use the hot version. We were a bit concerned that there was no liquid added to the recipe. But as the soup simmered it produced its own liquid. If you want it a bit more soupy, just add water or vegetable broth until it suits you! The Test Kitchen
2 can(s)black-eyed peas
1 can(s)rotel (any degree of spice) i like hot.
1 mediumcabbage head-red or green
1 tspsalt (or to taste)
1 tspblack pepper (or to taste)
How to Make New Years Black-Eyed Pea and Cabbage Soup
- Open cans of black-eyed peas, put into 3 quart cooking pot.
- Open can of Rotel, add to pot. Remove cabbage core and chop up into bite size pieces. Put this into pot. Add salt & pepper to taste.
- Cook on medium heat until cabbage is soft.
- Serve in bowls with cornbread or french bread on the side.