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New Year's Day Soup Recipe - Looking for easy soup recipes for New Years? This black eyed pea soup with ham and collard greens is one of Paula's favorite New Years Day recipes.
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#pauladeen #loveandbestdishes
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0:00
- Ooh, yum.
0:02
Guess what I'm making for y'all?
0:04
I'm making y'all New Year's Day
0:09
soup.
0:12
And
0:13
I am using, it calls for a product that,
0:18
I did not realize
0:21
that you could buy your ham this way.
0:24
You know how country ham is very, very salty,
0:28
so salty,
0:30
you'll be drinking gallons of water all day long,
0:32
once you have it.
0:34
So I'm taking a little bit of the fat off,
0:40
believe it or not,
0:42
because I just don't want it too fatty.
0:44
A little bit is alright, but,
0:47
other than that,
0:49
we going to get rid of it.
0:50
And I have two pounds
0:53
of,
0:54
I want to show y'all this package.
0:59
It is one sixth
1:01
country ham.
1:04
So I think it's-
1:06
I can't see with these glasses.
1:09
Naturally smoked and aged over 90 days.
1:14
So this is real, real interesting.
1:17
And in our recipe, it actually calls for
1:21
two pound of country ham,
1:24
chopped.
1:25
So this is wonderful.
1:26
Won't be nearly as salty y'all.
1:29
And I'm going to just cut, like I said,
1:31
the bulk of the fat off of this
1:33
and then I'm going to dice it up
1:38
and put this in our soup.
1:39
So you can see the way this is going,
1:43
why I would've chosen this recipe to share with y'all
1:45
for New Year's Day.
1:47
All right, we've got everything ready to go.
1:50
And this soup is so easy y'all,
1:53
except for dicing up
1:55
that country cured ham.
1:58
You need a good sharp knife
2:00
and of course, I cut a lot of the fat off,
2:03
'cause I just,
2:05
I don't want anybody getting a mouth full of fat.
2:08
So, you know, if you think that you don't like
2:15
country ham,
2:16
because it's salty and a little tougher
2:19
than the ham that you'd make a sandwich with,
2:22
you could always use just plain old
2:27
cured ham
2:28
and it comes in packages already diced.
2:31
So just two pounds of that.
2:34
It probably won't have the flavor though
2:37
that this
2:38
half and half country and cured ham is going to have.
2:42
So I'm going to
2:44
(fast clicking)
2:46
see if I can start a fire.
2:48
(fast clicking)
2:49
I think they might have got some water
2:52
in there at some point, Eddie.
2:55
(fast clicking)
3:00
There you go.
3:02
- [Eddie] One left.
3:04
- Let there be fire!
3:07
All right, I'm going to start with a couple of tablespoons,
3:12
one,
3:14
two.
3:18
I'm going to
3:20
saute my onions
3:23
and my garlic until,
3:25
it'll take two or three minutes,
3:26
till the onions are kind of transparent.
3:29
'Cause Theresa did such a good job of dicing these up,
3:32
it's not going to take them that terribly long.
3:39
Not like you are trying to caramelize sliced onions.
3:46
All right, let's see our garlic
3:50
This soup, I was telling Teresa and Eddie a while ago,
3:56
somebody shared with me
3:58
a way to cook a soup called Caldo
4:02
and it's Spanish.
4:04
In fact, my food purveyor,
4:10
a friend of mine that I had met,
4:12
that was from down around in that
4:15
Spain
4:18
area,
4:19
was telling me about this soup.
4:20
So I was talking to Pat about it one day,
4:23
because he was stationed in Spain
4:26
and he lived out there for a long time.
4:27
He said, "Yes, you're talking about Caldo soup,
4:30
it's so good".
4:32
And this reminds me
4:35
a little bit of Caldo soup.
4:38
All right, now that's two pounds of diced country ham.
4:42
And of course they had the bone in them
4:44
and naturally I'm going to put that bone in there
4:47
because that's where a lot of
4:49
wonderful (indistinct) and flavor is.
4:54
So I'm going to
4:56
get some juices from that.
4:58
And this,
5:02
this recipe
5:04
is from, "Cooking with Paula Deen Magazine",
5:08
and
5:10
I think y'all are really, really really
5:15
going to like this recipe.
5:17
The hardest part is dicing up country ham, so,
5:21
we got that done so that, the worst part's over.
5:25
Now we've got,
5:27
Theresa did find some diced tomatoes,
5:30
it's the Ro-tel, but,
5:33
I usually try not to buy hot, these are not hot.
5:36
'Cause the green chilies that I've ever used,
5:39
there was no heat in them.
5:41
So now, being diced, we'll be able to see
5:46
that it's really diced tomatoes, not tomato juice.
5:52
So we've got
5:55
apple cider vinegar,
5:58
going to pour that in.
6:02
I've got
6:03
canned black eyed peas.
6:06
And if you have ever tried a canned black eyed pea,
6:09
they're actually very good.
6:12
And you can buy some that's already seasoned.
6:15
And I think it's,
6:16
I can't remember what brand it is.
6:19
All right, so.
6:20
- [Theresa] Glory.
6:21
- Yeah. So this is
6:26
in place of my white,
6:28
large white
6:30
bean, butter beans
6:32
and that represents our collards.
6:37
And I'm going see if I can rinse that bag out,
6:40
'cause there's a lot,
6:43
it's just still a lot of green left in there,
6:45
so I'm going to
6:47
just rinse it out.
6:50
And then I've got three
6:52
32 ounces of chicken stock, I believe it is.
6:56
- [Theresa] Yes ma'am.
6:59
- So perfect, perfect.
7:07
Now with the holidays creeping up on us,
7:10
I just want to remind y'all
7:14
about the huge savings
7:16
that you can get with the magazine,
7:20
it's like a year subscription,
7:23
it's like $16.99,
7:26
which is a wonderful, wonderful gift
7:29
that won't break the bank.
7:31
Because everything has gotten so expensive out there.
7:35
Folks, I just don't,
7:37
I worry about little old people
7:40
that's trying to live off of social security.
7:43
You know, how do they get their medicine and groceries?
7:47
How are they doing that?
7:50
That keeps me awake sometimes at night,
7:53
thinking about things like that.
7:56
Yes, this looks just like the Caldo
7:59
that I used to make in the restaurant.
8:02
All right,
8:04
now I'm going to add one tablespoon
8:07
of seasoned salt.
8:10
And I think that's it.
8:12
We're just going to put the lid on this and let it
8:17
cook low
8:21
for about 20 minutes, maybe.
8:24
It's not going to take a whole long time.
8:27
And-
8:31
Woo-hoo.
8:34
That is going to be some kind of good,
8:38
some kind of good.
8:39
And I'm not going to put any salt in it y'all,
8:42
because we've got so much salt
8:44
from the tablespoon of seasoned salt
8:47
and the country ham.
8:48
But I am going to add a little black pepper,
8:51
because Michael loves that black pepper in his soups.
8:55
So that'll keep him from whining.
8:58
(laughing)
9:04
Beautiful, beautiful, beautiful y'all.
9:10
You can cut up your country ham one day
9:12
and then throw this together in a pot,
9:15
within five minutes.
9:19
So there we go.
9:21
It'll be ready for us to scoop up a bowl
9:23
in about
9:25
20 minutes.
9:28
All right, look at our soup.
9:30
It looks so good.
9:32
Now I've decided that I'm going to top mine
9:35
with a few croutons
9:38
and some shaved Parmesan cheese,
9:45
that just kinda
9:46
takes this
9:48
southern
9:50
ingredient soup
9:52
to a little, little higher level.
9:55
You know?
9:57
Almost a little fancy smancy.
9:59
But
10:00
country ham
10:03
and black eye peas and turnip greens.
10:07
So y'all know how hot this is,
10:14
'cause I like my hot food hot, my cold food cold.
10:25
What a great
10:28
New Year's Eve or New Year's Day meal.
10:34
Mm.
10:37
The Parmesan cheese
10:40
with the
10:42
taste of the turnip greens
10:45
is so good.
10:47
I mean, those turnips really,
10:50
really jump through that soup Theresa and Eddie.
10:53
- [Theresa] Do they?
10:53
- Uh huh.
10:54
Really, really.
10:55
So if you love turnip greens
10:57
or collard greens or any kind of greens.
10:59
But anyway,
11:01
this is very appropriate for New Year's Day
11:04
because it's got
11:07
our greens,
11:09
which represent money,
11:13
for the new year, for us, for the families, all year long.
11:21
Now I don't have any hog jowl in there
11:22
but that country ham is very, very close to hog jowl,
11:27
so that's for our health.
11:29
It's got our black eyed peas for good luck.
11:34
Those are the three things that those three foods represent.
11:38
Health,
11:40
wealth,
11:41
and luck.
11:44
We got them all covered in this one.
11:49
Happy New Year y'all.
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