Holiday Luck Soup

Holiday Luck Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 255.7
  • Total Fat: 4.0 g
  • Cholesterol: 27.2 mg
  • Sodium: 1,517.5 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 12.1 g

View full nutritional breakdown of Holiday Luck Soup calories by ingredient


Introduction

In my home in the south, my mother always prepared lucky foods as a tradition to eat on New Year Day. Black-eye peas for good fortune, Greens for prosperity, and pork for prosperity and wealth. Here is my slimmed down version in a soup, sure to bring you good luck in the New Year without adding to the waistline. In my home in the south, my mother always prepared lucky foods as a tradition to eat on New Year Day. Black-eye peas for good fortune, Greens for prosperity, and pork for prosperity and wealth. Here is my slimmed down version in a soup, sure to bring you good luck in the New Year without adding to the waistline.
Number of Servings: 10

Ingredients

    Jennie-O Turkey Kielbasa, 14 oz
    Cooking Spray, Pam Cooking Spray, 27 gram
    Garlic, 6 clove
    Sweet yellow onion, raw (1 medium onion)
    Thyme, fresh, 2 tsp
    Black-eyed peas drained, with salt, 2 cup (16 oz can)
    Swanson Chicken Broth 99% Fat Free 10 cup
    10 Small Red Potatoes(approx 1 lb)
    Kale - Glory chopped kale, fresh, 4 cup
    Red Wine Vinegar 1/4 cup
    Black Pepper 1/2 tsp

Tips

*Garnish with Parmesan or Asiago cheese


Directions

Place the kielbasa into a 7-quart stock pot and set over medium-high heat. Cook until the kielbasa has browned well and rendered its fat, approximately 5 minutes. Remove the kielbasa from the pan and set aside. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the black eyed peas and the chicken broth and cook, covered, for 10 minutes. After 10 minutes, add the potatoes, cover and cook for 10 minutes, stirring occasionally. Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy. Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 10 soup bowls. Laddle the soup into bowls and serve.


Serving Size: 2 cups

Number of Servings: 10

Recipe submitted by SparkPeople user JULWHEELER.