Because I’m slightly superstitious, I wanted to eat black-eyed peas on New Year’s, given that doing so is supposed to bring one good luck in the coming year. (We can all use all the luck we can muster up, can’t we?) I’ve made some sort of black-eyed pea dish on New Year’s before, but they were so memorable that I’ve forgotten them.
So I was very glad to see that Stephanie (a.k.a. The Crockpot Lady) posted a recipe for Crockpot Black-Eyed Pea Soup on her wonderful blog, A Year of Crockpotting. For the uninitiated, Stephanie made a New Year’s resolution to use her crockpot every day in 2008. And she did! She chronicled her recipes on her blog, and the result is a treasure-trove of dishes for the crockpot – with the majority, if not all of them, gluten-free.
Check out the recipe and photos here. I made it by using vegetarian chicken broth, omitting the celery, and substituting MorningStar’s vegetarian bacon for the sausage. (I didn’t cook the bacon in with the soup, but rather made the strips at the end and crumbled the bacon on each individual bowl of soup.)
The Dean loved this, as did I. It reminded us of split-pea soup. It has a very earthy taste. The kids helped me make this (sorting out the broken beans proved to be a wonderful activity … I’m serious!) and I had high hopes that involving them in the cooking would lead to them trying at least a spoonful of this. As with most things the experts tell us parents to do, that’s a crock.
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A warm welcome to my latest blog follower, # 7! Thanks so much for reading. Not sure how you found The Betty & Boo Chronicles, but I’m very grateful that you did. Happy New Year to you and yours!