I know it’s a little late to be publishing this recipe, but a reader emailed me to let me know that she’d lost her copy again, so I’m republishing so you can bookmark for next year or make it this week for a little belated New Year’s luck.
Our home was destroyed in the Bastrop wildfires, and I lost my recipes! One of my favorites this time of year was a recipe printed in the Statesman for a Black Eyed Pea Soup. I made it every New Year’s Day. It was contributed by an older couple and it had sausage in it. I think they talked about serving it when watching UT games.
— Sally Keinarth, Bastrop
Longtime Statesman food writer Kitty Crider loved this recipe as much as readers, and she last printed it in 2004. She got it from Dottie and Joe Wilkinson in 1979, and the chili powder gives the soup an orange tone. Happy New Year!
— Addie Broyles
New Year’s Black Eyed Pea Soup
3 cups dried black-eyed peas
Ham bone with meat or ham hocks
3 cups minced celery
3 cups minced onion
3 cups minced carrots
2 lb. smoked sausage, diced
2 Tbsp. chili powder
Place peas and ham in 3 quarts water and bring to a boil. Reduce heat to simmer and cook until peas are soft, about two hours. (No need to soak peas.) Discard bone, leaving bits of ham in soup. Add celery, onion and carrots and cook another hour. Add smoked sausage and simmer 30 minutes. Add chili powder. If needed, add more water, salt or black pepper. Serve with cornbread. Makes about a gallon.
— Dottie and Joe Wilkinson