Grace's Lucky New Year's Soup

In the American South, they have a tradition of eating black-eyed peas and greens on New Year's Day to invite luck (black-eyed peas) and money (greens) in the new year. Who decided black-eyed peas were lucky, I have no idea, but they can be extremely tasty and very good for you, so let's eat up, shall we? It's not too late to get the New Year off to a delicious, and maybe even lucky, start!

Grace's Black-Eyed Peas and Greens (Soup)

3 small leeks (white/light green parts diced)
1 small yellow onion, diced
3 large cloves of garlic, minced fine
1 Tbs. poultry seasoning
2 heaping tsp. good chili powder
2-3 Tbs. extra virgin olive oil
1 head savoy cabbage (frilly cabbage), cut into 2-inch pieces
4-5 roasted green chiles, diced (Ortega brand canned whole chiles are great)
2 large red bell peppers, cored and chopped
1 cup dried black-eyed peas
1 cup dry farfelle or rotelle pasta (corn pasta for gluten-free)
6 cups veggie broth
2 cups water
Parmesan cheese curls for garnish (optional)

Lightly saute leeks, onions and garlic in olive oil. Add poultry seasoning and chili powder. Mix it all about until leeks and onions are fully coated in spices. Add veggie broth, water, cabbage, green chiles, red peppers and black-eyed peas. Bring to boil. Cover and reduce heat, simmer for 40-45 minutes. Add pasta and let simmer for another 5-10 minutes, until peas and pasta are at desired consistency. Serve immediately, garnish with Parmesan cheese if desired and couple with piping hot cornbread. Happy New Year!

Our New Year's Day dinner and my first photo of 2011!