New Year Minestrone Soup with Black Eyed Peas
To me, there is nothing more comforting that a hearty bowl of soup, and on New Year’s Day, after a late night, this meal is a perfect way to start off the year. You can even prep this ahead of time and leave it in a crockpot for minimal effort in case you are nursing a hangover or just want to chill out all day. In many cultures, black eyed peas are a traditional food to eat on New Year’s Day, thought to bring good luck, health and prosperity so I’ve added them to this recipe to bring extra magic to your New Year. Feel free to mix it up with this recipe, you can add different types of beans, any veggies you have left in your fridge and even meat if you would like (ham would work great!)
Minestrone Soup
Ingredients
- 2 tbsp olive oil
- 1/2 onion chopped
- 2 celery sticks chopped
- 2 carrots chopped
- 4 cloves garlic
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano leaves chopped
- 1 can diced tomatoes
- 4 cups beef bone broth
- 1/2 tbsp beef bouillon concentrate (I use Bovrite)
- 1 can black eyed peas rinsed
- 1 cup green beans cut into 1 inch pieces, canned or fresh
- 1 cup pasta
- 1 tbsp salt more to taste
- 1 tsp pepper more to taste
- 2 inch parmesan rind
Instructions
- Heat the olive oil over medium heat. Add in the onion, carrots, celery and garlic and sauté until soft.
- Add in the thyme and oregano, and continue to sauté until fragrant.
- Add the canned tomatoes, the beef broth, bouillon concentrate, salt and pepper and bring to a simmer. Throw in the parmesan rind.
- Add the black eyed peas, green beans and pasta. Cook uncovered about 10 minutes, until pasta is cooked through.
- Remove the parmesan rind. Add more salt or pepper to taste.
- Serve immediately, or put into mason jars and freeze until ready to eat.