Smoky Black-Eyed Pea Soup

Pork, black-eyed peas, and kale come together in this flavorful soup that is often enjoyed on New Year’s Day as a symbolic way to bring good fortune. According to folklore, pork, black-eyed peas, and leafy greens are believed to bring luck and prosperity. Pigs rooting around outdoors represent progress, while black-eyed peas are seen as symbolic of coins. In this soup, these ingredients combine in a hearty broth made from roasted pork bones, seasoned with smoked paprika and a hint of cayenne pepper.

To prepare the soup, the black-eyed peas are soaked to ensure tenderness, while the carrots, celery, and onions are sautéed with bacon fat for aromatic flavor. Smoked paprika and cayenne pepper add a smoky and spicy kick to the broth. The soaked black-eyed peas are simmered in the flavorful broth until tender, and then the chopped kale is added and cooked until wilted and tender.

The result is a comforting and satisfying soup that brings together the earthy flavors of pork, the creamy texture of black-eyed peas, and the hearty goodness of kale. Adjust the seasoning with salt according to your taste preference and serve the soup warm. It’s a perfect dish to enjoy during the New Year or any time you crave a nourishing and flavorful bowl of soup.

INGREDIENTS:

• 1 cup black-eyed peas, picked over and rinsed well
• ¼ teaspoon baking soda
• 2 tablespoons bacon fat
• 3 carrots, peeled and chopped
• 4 celery stalks, chopped
• 1 yellow onion, peeled and chopped
• 2 teaspoons smoked paprika
• ½ teaspoon cayenne pepper
• 6 cups Long-Simmered Roasted Pork Bone Broth
• Finely ground sea salt
• 1 bunch lacinto kale, coarsely chopped

INSTRUCTIONS:

1. Dump the black-eyed peas into a mixing bowl and pour enough warm water into the bowl to cover the peas by 1 inch.
2. Stir in the baking soda and allow them to soak at least 12 and up to 24 hours.
3. Drain them in a fine-mesh sieve or a colander and rinse well.
4. Warm the bacon fat in a heavy soup pot over medium-high heat.
5. Once completely melted, add the carrots, celery, and onion into the pot, sautéing them until fragrant, about 8 minutes.
6. Stir in the paprika and cayenne and continue to cook for 2 minutes more.
7. Stir in the broth and the soaked black-eyed peas.
8. Turn down the heat to medium-low and simmer, covered, until the peas are tender, about 1 hour 10 minutes.
9. Once the peas are tender, toss the kale into the pot, and simmer in the soup for 15 minutes further, or until completely wilted and tender.
10. Adjust seasoning with salt, and serve warm.

VARIATIONS:

• Vegetarian Option: For a vegetarian version, omit the pork bone broth and bacon fat. Instead, use vegetable broth or mushroom broth as the base. Enhance the flavor by adding smoked paprika, cayenne pepper, and other spices of your choice. You can also add meat alternatives like tempeh or tofu for added texture.

• Spicy Twist: If you enjoy spicy flavors, increase the amount of cayenne pepper or add chopped jalapeños or crushed red pepper flakes to the soup. This will give it an extra kick and heat.

• Smoky Sausage: Replace the roasted pork bones with smoked sausage, such as andouille or chorizo. Brown the sausage in the pot before adding the vegetables to infuse the soup with smoky flavors. Adjust the seasoning accordingly, as the sausage may already provide saltiness.

• Herb Infusion: Experiment with different herbs to add freshness and complexity to the soup. Consider adding a few sprigs of thyme, rosemary, or bay leaves during the simmering process. Remove the herbs before serving.

• Greens Variety: While kale is the traditional choice for this soup, feel free to use other leafy greens such as collard greens, spinach, or Swiss chard. Each green will bring its own unique flavor and texture to the soup.