My wonderful, talented friend Anshie from SpiceRoots has generously written this guest post for you guys. If you’ve never read SpiceRoots, you really should. It’s a deliciously spiced blog about creating traditional, flavorful food. Thank you, Anshie, for giving my wonderful readers a tasty recipe for Good Luck Soup so they can all start out the new year on the right foot!
Hello friends of Pastry Chef Online! Today I am taking over my friend Jenni’s blog for the New Year’s day to wish you all a very Happy New Year. As we begin this new year with hopes and dreams about the near future, I have gathered a few things to bring you this Instant Pot Good Luck Soup to start the new year on the right note.
Whether or not you believe in the superstitions, it’s a nice thing to have a little tradition surrounding the first meal of the year! Afterall, it IS fun and there’s no downside in making lady luck smile on us!
Many cultures follow the tradition of eating greens on the first day of the year. Some cultures prefer black eyed peas, lentils, beans or chickpeas. And in some cultures, pork is the dish of the day. This year, instead of making three different dishes with the “lucky” ingredients, I combined them together and made a delicious spiced soup. Served with a crusty bread on the side, it makes for a wonderful meal.
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You could make this soup in a crock pot, a dutch oven or a stove-top pressure cooker. You will have to adjust the cooking time accordingly. In case of the dutch oven, you will need to adjust the liquid based on how quickly it evaporates.
(And now my favorite part, where Anshie magically answers your questions before you even ask them. I love that she does this. Now you can make your Good Luck Soup with confidence!)
- How long to soak the black eyed peas before cooking
I soaked the black eyed peas for over 12 hours in cool water. There are many schools of thought on whether you should salt the soaking water or not. I belong to the group that doesn’t salt the soaking water. But it’s really up to you.
- Can you cook them without soaking ?
Yes. But the time it takes for the beans to get tender will be longer. So in effect you can not make this a one pot dish because you will have to partially cook the beans first.
- Can you use canned black eyed peas ?
Absolutely. Drain and rinse them and then cook it as per instructions but only for 5 minutes under pressure.
- Can you use any other greens?
Kale is a good substitute and can be used exactly like the collards in this recipe. However, If you were to use any tender greens like spinach add them in the end to shorten the cooking time .
I hope you all enjoy this soup as much as my family does. And I wish you all a very Happy New Year.
Good Luck Soup
- 1 c black eyed peas, soaked in water for at least 8 hours
- ½ tsp cooking oil
- 3 – 4 strips of bacon, diced
- 14 oz hot italian sausage (about 5 to 6) , cut into ½ in rounds
- 1 Tbs chopped garlic
- 2 small bay leaves
- ¼ tsp cumin seeds
- ¼ tsp cayenne
- ⅛ tsp turmeric
- 1 bunch collard greens, roughly chopped
- 1.5 tsp salt
- ½ tsp rosemary chopped
- 4 cups water
- 2- 3 dried kokum (garcinia indica), soaked in 2 tbs of hot water; or substitute with 1 tsp lemon juice
- Zest of 1 lemon
- Set your instant pot on Saute mode and heat.
- Add the oil and then cook the diced bacon until lightly browned.
- Add in the sausage and get them nicely browned on all sides.
- Now add in the garlic, bay leaves, cumin, cayenne, turmeric and mix.
- Add in the collard greens, salt, rosemary.
- Drain the beans and add them in.
- Add 4 cups of water, Cover and cook for 30 minutes on High Pressure.
- Allow to NPR ( Natural Pressure Release ) for 30 minutes.
- Add in the kokum along with the soaking water and cook on saute for 5 minutes.
- (Add the lemon juice just before serving if not using kokum)
- Add lemon zest just before serving.
- Eat hot.
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Nutrition InformationYield 6
Amount Per Serving Calories 507 Total Fat 37.9g Saturated Fat 12.2g Cholesterol 86mg Sodium 1407mg Carbohydrates 21.9g Fiber 9.9g Sugar 0.7g Protein 26.7g
And thank you again to my friend Anshie for helping me out with this delicious guest post. Please don’t forget to go visit her at SpiceRoots, friends!
Thank you for spending some time with Anshie and me today. I wish you the very best of what the new year has to offer.
Take care, and have a lovely day.