New Year’s Day Soup (Black-eyed Peas with Rice and Spinach Soup)

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3 out of 4 of us are starting 2013 with a yucky cold. I had planned on cooking a pot of black-eyed peas today, but soup sounded better.  Black-eyed peas for good luck and greens for good fortune are traditional and a must for January 1st, so I had to use those ingredients in my soup.  I’m not sure if the type of greens matter. I happend to have spinach in the fridge so I used it. Collard greens (or cabbage) would be good in this soup too, just add it earlier (along with the black-eyed peas, tomatoes, rice and broth). I served the soup with cornbread hot out of the oven. The soup hit the spot. New Year’s Day tradition and comfort rolled into one.

New Year’s Day Soup (Black-eyed Peas with Rice and Spinach Soup)

1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can diced tomatoes with juices
1 package long grain and wild rice (Uncle Ben’s Original Recipe recommended) with seasoning packet
6 cups vegetable broth
6 ounces fresh spinach, chopped
salt and pepper, to taste

Heat oil in a soup pot over medium-high heat. Add the chopped onion, celery, and bell peppers and saute until tender. Add the minced garlic and cook 1 more minute. Add the drained black-eyed peas, tomatoes with their juices, the rice and its seasoning packet, and the vegetable broth. Bring the soup to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until the rice is tender. Add the spinach and cook 5 more minutes Season with salt and pepper and serve.

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