“Good luck will be yours when you enjoy a warm bowl of this hearty, spicy soup on New Year’s Day!”
1 pound dry black-eyed peas (I used fresh peas we shelled this fall)
3 (10.5 ounce) cans beef broth
1 (1 ounce) package dry onion soup mix
1 pound smoked sausage, sliced (I preferred adding this for the last 30 minutes)
1 cup uncooked long grain white rice
1/2 cup diced carrots
1 (4 ounce) can diced green chilies, drained
Fresh black pepper to taste
In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight. Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, carrots and green chilies, season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.
I have made this for a few years now and I have found that the sausage keeps it great flavor if you add in the last thirty minutes. Enjoy! The peas I used this time were Purple Hull Peas that my mom, sister and I shelled this fall while at Lake Barkley. It took us a couple of hours to shell two bushels but they sure are worth it, especially on cold winter nights.