Here we are… ringing in another new year! Presents have been opened, family and friends have mostly come and gone, and we’re enjoying the last twinklings of our Christmas trees. Even those who love to cook are ready to throw up their feet.
That means it’s crock pot time… simmered low and slow, filling your home with the aroma of comforting soup to keep warm and enjoy a cup as everyone pleases.
Throw in the pot at bedtime on New Year’s Eve for those who’d be happy with a warm mug of pot likker in the morning… or as you fix breakfast on New Year’s Day to enjoy later!
BLACK-EYED PEA & TURNIP SALAD SOUP WITH COUNTRY HAM AND PEPPERS
Serves about 8
1# Ray’s Country Ham slices, sliced into strips
6 cups water
2-12 ounce bags frozen black eyed peas
1 large sweet onion, roughly chopped
2 medium-large turnips, peeled and diced
2 banana peppers, sliced in rings
1 red or orange bell pepper, diced
3 bay leaves
1 tablespoon oregano
1 tablespoon ground rosemary
2 teaspoons black pepper
4 packed cups chopped fresh turnip salad
taste for salt once cooked and add as needed
Put all ingredients except turnip salad and salt into a large (6 qt.) crock pot. Cook for 4ish hours on low (or overnight). Or on high about 2-3 hours. (Crock pots cook at different rates so you’ll know best the times for yours.) About halfway through cooking time, stir in turnip salad.
Scatter with pork cracklings or skins for garnish or on the side. Or of course, good ole cornbread!
Optional: Serve with diced fresh onions, jalapeno slices, crushed red peppers and hot sauce for the “hotties” in your crowd!
