This "Good Luck Soup" is another recipe courtesy of my Aunt Ann's. She says she makes this for New Year's Day most years, because it has all of the elements of the southern tradition of eating for good luck on New Year's Day...the black eyed peas, the cabbage, the pork and add cornbread, you have the perfect good luck meal. I got the recipe a little late for New Year's, but this soup is good anytime and since we are headed into March and St. Patrick's Day and the "Luck of the Irish", it still makes a great recipe for this time of year also. Besides that, it's just plain good and it's good for you. It's also easy to make and you can even put this in your slow cooker to cook all night or day while you are at work.
Here is what you will need:
1 1/2 lbs. ground sausage
1 large onion, chopped or about 1 cup
2 garlic cloves, minced
3 cans black eyed peas, rinsed and drained
2 to 3 cups cabbage, chopped
2 cups water
2 (14.5 oz.) cans stewed tomatoes
1 (10 oz.) can Rotel tomatoes
1 Tablespoon beef bouillon granules
1 Tablespoon molasses or honey ( you could substitute brown sugar)
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
In a large stock pot or Dutch oven, brown sausage along with onion and garlic. When the sausage browned add all of the other ingredients and mix well. Bring up to a boil. Reduce heat to simmer and cook for 45 minutes to an hour.
If you want to do this in your slow cooker. Brown the sausage with the onion and garlic first in a skillet. When browned place the meat with the other ingredients in a 5 - 6 quart slow cooker and cook on low 6-8 hours or on high for 3-4 hours.
This is one of those soups that just gets better as it sits and the flavors blend. It's perfect with either Cornbread Hoe Cakes or Aunt Vel's Sour Cream Cornbread!