So, I’m sure you’ve heard that your supposed to eat Black-Eye Peas and Cabbage for the New Year’s, right? The peas are for luck, and the green leaves of the cabbage symbolize money. I’m not sure where this comes from, but everyone I know here in south Louisiana will be making sure to eat their peas and cabbage this coming tuesday.
Only problem is, I’m not a huge fan of Black-Eye Peas. I’d much rather eat Purple Hull Peas. So, to get my peas in without being overwhelmed by them, I thought I’d make a Ten-Bean Soup with Ham. There’s lots of Black-Eye Peas in those bags!
And the cabbage?
That’s easy. A little of Mimi’s Choucroute, some of my coleslaw, maybe smothered with bacon and onions…..or, some Cabbage Rolls.
Plenty of choices.
To make your Ten Bean Soup with Ham Bone, you will need:
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2 1-pound bag of a ten bean blend, using the quick-soak method
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1 large ham bone
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1 onion, minced
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1 celery stalk, minced
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3 cloves garlic, minced
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1/4 cup bell pepper, finely chopped
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2 bay leaves, if small, or 1 large bay leaf
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3/4 cup barley
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6 cups water
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1 quart chicken stock (or 1 or 2 cubes of chicken or ham bouillion