Serving black-eyed peas and greens on New Year’s Day is an old tradition that is said to bring you luck and prosperity in the year ahead. Who am I to break with tradition like that, especially when it can be so delicious? Black-Eyed Pea & Swiss Chard Soup with Pancetta is a great way to start the year right!
Not only is Black-Eyed Pea & Swiss Chard Soup with Pancetta a good dish to serve to celebrate the new year, but it’s also a perfect chilly-weather dish. I know the weather has been a little weird across the country, with warm weather where it’s normally cold and vice-versa, but it’s been pretty chilly in Phoenix, so soup has been perfect at mealtime lately.
Never fear: I’m sure Mother Nature will straighten things out soon enough! Not only is this soup perfect for right now, but it’s nice for any day the weather outside actually becomes frosty and cold.
By this point in the season I’ve (almost) had my share of all the goodies and treats that have been at every turn (of course there’s always room for a few more cookies). Although this soup is rich and flavorful, it won’t weigh you down with indulgent ingredients, and it’s actually pretty healthy. For another recipe that’s fun to serve in the new year, try my Black-Eyed Pea, Spinach & Creamy Tomato Hand Pies.
Black-Eyed Pea & Swiss Chard Soup with Pancetta is just the thing to kick of the New Year! Serve up a batch with your favorite crunchy bread. Wishing you all the best for a wonderful 2016!
- 4 ounces cubed pancetta, cooked crispy
- 3 cups (packed) torn Swiss chard leaves, stems diced
- 1/2 tablespoon olive oil
- 1/4 cup white onion, diced
- 1/4 cup diced carrot
- 3 garlic cloves, minced
- 20 ounces canned organic black-eyed peas, rinsed and drained
- 3 cups vegetable broth
- 3 cups water
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried cumin
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- In a Dutch oven or large pot over medium heat, cook the pancetta until it crisps. Remove it from the pan and set it aside.
- Add 1/2 tablespoon of the olive oil to the Dutch oven. When hot, add the onion and cook for about 2 minutes. Add the carrot and the diced Swiss chard stems. Cook for a few minutes until they begin to soften. Add the garlic and cook for about 30 seconds.
- Add the black-eyed peas to the pan along with the vegetable broth, water, black pepper, cumin, salt, and red pepper flakes. Stir to combine. Increase the heat and bring the mixture to a boil.
- Reduce the heat and simmer for 20-25 minutes. When there are about 10 minutes left in the cooking time, add the Swiss chard leaves and the pancetta, and continue to cook for the remaining time.
- Serve in individual bowls with crunchy bread.