Winter Garden and Prosperity Soup

Posted by on Dec 31, 2012 in Daniel Fast Recipes | 0 comments

Winter Garden and Prosperity Soup



Happy New Year, everyone!

The tradition of finding luck in a pot of black-eyed peas is an old one.

Contrary to most information black-eyed peas don't need to be soaked before cooking.

If you are looking for a comfort soup full of deliciousness and black-eyed peas this is the one!








Since dishes containing black-eyed peas have Southern roots-- most include collard greens.








These beautiful greens are outside in the garden so I used Swiss Chard.








Cover the rinsed beans with 3 cups of water.  Toss in bay leaves and two cloves of garlic.

They will cook beautifully in the blink of an eye.



Remove the leaves and smash the garlic on the side of the pan.  Never salt beans until the last 5 minutes or so.  This allows the beans to remain tender.



Honestly, I could have stopped and eaten these cuties just like they were.




Prep the vegetables.  Saute the chopped onion, celery ( I used the leaves too), carrot, and pepper squares in olive oil until softened.




I  added salt and pepper; then popped the lid on the Dutch oven and turned the flame to low while I prepped the thyme and chard. This allows the vegetables to sweat for a few minutes.








Remove the tough center stem.








Add the thyme.








Stir in the tomatoes.








Now the black-eyed beauties and their cooking  liquid go in with another 2-3 cups of water.

If you like a thinner soup add more--

Put the lid back on and let the soup simmer another 20 minutes or so








before adding all the cash to mingle with the coins for a few more minutes.

Finish the soup with a tablespoon of red wine vinegar and adjust the seasonings.

May this delicious bowl of soup nourish you as we launch The Daniel Fast.

 MP and I send love --and along with you--

look forward to 2013 where prosperity and new blessings abound.

Black-eyed Pea Soup with Greens


  • Beans:
  • 1 cup dried black-eyed peas, rinsed
  • 2 bay leaves
  • 2 cloves garlic, peeled and left whole
  • 3 cups water
  • 1 teaspoon kosher salt
  • Soup:
  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, cubed
  • 1 (15 ounce) can diced tomatoes
  • fresh thyme
  • Kosher salt and pepper to taste
  • 4 cups loosely packed greens, (collard, chard Kale etc.) rinsed well, thick stems removed, sliced
  • cooked black-eyed peas including the cooking water
  • 2 cups water
  • 1 Tablespoon red wine vinegar


  1. In a medium saucepan, combine black-eyed peas, bay leaves, garlic and water. Bring to a boil, cover, reduce heat and let simmer for about 25 minutes or until the peas are almost tender. Add salt and cook another 5 minutes. Discard the bay leaves and smash the garlic against the side of the pan and incorporate into the beans.
  2. While the black-eyed peas cook, heat the olive oil in a large pan or Dutch oven. Stir in onion, celery, carrots and bell pepper, sauté until softened. Add pinch of salt and pepper, cover and let the vegetables sweat over low heat for 5 minutes. Stir in fresh thyme-pulled from a few sprigs-the tomatoes, black-eyed peas and their cooking water, then 2-3 cups water. Cover and bring to a boil. Reduce heat, let simmer for about 25 minutes or until the black-eyed peas are fully cooked; stir in the sliced greens and cook 5 more minutes. Stir in red wine vinegar and adjust seasonings.
  3. Serves 4-6
  4. © Copyright 2012 Peggy Barrett Lunde
  5. All Rights Reserved







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