black eyed peas soup + arkansalsa

I’m a little behind here since black-eyed peas are a new year tradition and all, but this soup is so good that it’s worth making all year long. I made it for new year’s day, and it was such a hit that I’ve made it twice since then I think. Someone recommended this cookbook to me several years ago, so I found a used copy (some publisher should really re-issue this thing!) and have found so many keeper recipes in it since then. I turned to it for our new year cooking, and it did not disappoint.

It calls for quite a few ingredients, but every one of them is worth it and probably in your pantry already.

[edamam-recipe-recipe:15]