Post copyright 2015 by Doris McCraw
As people move away from home and family the traditions they grew up with go with them. When families blend, some traditions combine others slip away. The other scenario, you create new ones.
Traditions are what connect us to our roots. For a fun look at traditions from other regions Barb Betts wrote a fun post on the Prairie Rose Publications blog. You can read it here: http://prairierosepublications.blogspot.com/2014/12/happy-new-year-by-barbara-betts-hello_30.html
In this household the idea of black eyed peas is a pretty steady one. Still, not our favorite food. So with a bit of trial and error, we've started the Black-Eyed Pea Soup tradition. In honor of the end of the Holiday Season, and my desire to extend it as long a possible, I'm sharing our recipe with my readers. A simple but filling soup that we serve with cornbread on New Years Day.
BLACK-EYED PEA SOUP
Serves 3 large of 4 small servings
1 Can Black Eyed Peas, drained and rinsed
1 quart Chicken Broth
1/2 Cup French Style Green Beans
1 Clove Garlic
1 Small Potato- finely diced
1/4-1/2 Pound Ham or Ham bone (to taste)
1 Bay Leaf
Put all the ingredients into a large pot, bring to a boil then simmer 3 to 4 hours to blend the flavors. When ready to serve, remove bay leaf and enjoy.
Happy New Year!
HOME FOR HIS HEART
Author, Speaker, Historian-specializing in
Colorado and Women's History
Actor and Casting Director for
Red Herring Productions.
Photo and Poem: http://fivesevenfivepage.blogspot.com