I am suffering a serious holiday hangover. I find December to be insanely hectic and I happen to love every minute of it. When it’s gone I don’t really know what to do with myself. So I’m drowning my sorrows in soup. Better than whisky, right? That would just give me a straight-up hangover.
So it seems like the post-holiday talk of the town, or world for that matter, is to compare who indulged more over the holidays. And then the healthy eating resolutions top everyone’s “New Year, New You” lists. You know the drill.
For me things are a little different. I would be lying to say I was guilty of binging on our neighbor’s gift of holiday fudge, stuffing my face with grandma’s fruit cake (I don’t even like fruitcake, sorry Grandma!), or rolling myself out of the dining room post-Christmas dinner. I spent much of 2014 being a total health nut to the point of obsession, annoying my friends and lecturing my family. In fact, I’m glad I actually let myself indulge in warm pumpkin pie and I’m still regretting not reaching for another one of Grandpa Nelson’s Swedish cardamom rolls.
So my goal for 2015: To let loose. Indulge. Embrace the joy of food and adventures in life. I would go so far as to say if I carry a few extra pounds into 2016 than it was a success.
I’ve never been one to jump on the New Year’s black-eyed peas bandwagon, but then again, I’ve never really been one to set New Year’s resolutions. So here’s to new beginnings and many new adventures to come full of health and great fortune in 2015!
So about this soup… I’m used to eating unprocessed and raw foods and absolutely love them. But there is something about black eyed peas that just taste like dirt. So bring on the sausage! This was the first time I shopped the bacon aisle in quite some time, but boy did it feel good to be back in the game. I opted for turkey sausage (hey, baby steps) to keep the soup a bit healthier, but bottom line, some good hearty meat is essential to this bisque.
And after all that I forgot to take a picture of the final product. Leftovers are in the fridge, so I’ll get to it. Another day…
- 1 pound turkey sausage
- 1 pound dried black-eyed peas
- 1 cup chopped onion
- 1-2 cup chopped celery
- 1-2 cup chopped carrots
- 3 cloves garlic, minced
- 1 can diced tomatoes, undrained
- 1 can diced tomatoes and green chilies, undrained
- 1 teaspoon Worcestershire sauce
- 1 to 2 bay leaves
- 1/4 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/4 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1-2 cups water, as needed
- 1 can beef stock (optional)
- In a Dutch over, cook the sausage with onion and garlic over medium heat until meat is no longer pink. Add the remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer for 1-2 hours.
- I used turkey sausage, but feel free to substitute pork sausage, ham, or bacon.
- Be flexible with the cooking process. If you want your beans and vegetables much more tender than cook for longer.