I have made this super-easy and delicious soup every New Years Day for many years, sharing it with family and friends. The first time I ever made it brought the realization that I just don't care for bacon after after it simmers in soup (i.e.,limp and slimey).
So...for the meat, I substitute a 1/2-inch thick ham steak, well-rinsed*, trimmed, and cut into 1-inch cubes. I still saute the vegetables in bacon drippings, and simmer everything until the ham is done.
*Cut out the center bone, then rinse the whole steak two or three times with water to remove as much salt as possible.
This is my favorite winter soup, and I have yet to encounter anyone who, once they tasted it, didn't like it--even people who say they don't like blackeyed peas! Oh, and I absolutely agree--can't beat cornbread as an accompaniment.
This recipe gets salt from the canned vegetables, consomme and the bacon or ham, so be sure to taste it before adding any more!
Was this review helpful?
0 users found this review helpful
I have made this super-easy and delicious soup every New Years Day for many years, sharing it...