• Cooking Time: 175
  • Servings: 8
  • Preparation Time: 30


This is a recipe my good friend David created for us to ensure we had available our Good Luck Black-eyed peas on New Year's day. We've been eating this every end of year and on New Year's day since at least 2006. It's a tradition in our lives.

Submitted by: "Karen Fraser"


  • Amount Measure Ingredient -- Preparation Method
  • -------- ------------ --------------------------------
  • 16 Ozs Black-eyed Peas -- soaked overnight, drained,peas picked over for stones/debris
  • 8 C Water -- enough to fill the pot 75% full with the peas in it - use a 5-quart Dutch oven
  • 2 Cubes Chicken Bouillon Cubes
  • 1 Tsp Dry Mustard
  • 2 Head Garlic -- peeled (yes, HEAD, not cloves)
  • 2 Tsps Ground Ginger
  • 3 Dash Lemon Pepper (contains Salt) -- qty is the chef's discretion
  • 3 Dash Lemon & Herb Seasoning (salt-free) -- qty is the chef's discretion
  • 1 Lg Onion, White -- chopped
  • 1/2 Tsp Tarragon, Dried -- perhaps 1 Tsp
  • 2 C Baby Carrot -- split in half
  • 12 Ozs Turkey Stick (Summer Sausage) -- Remove casing, slice into bite size chunks
  • 1 Pt Giorgio (brand) Chipotle Mushrooms -- includes chipotle peppers, mushrooms, carrots and onions in a spicy marinade - Chef David omits the chipotles and the marinade
  • 10 Ozs Tomatoes With Green Chilies -- Ro-Tel brand, milder


  • Peas are soaked overnight; drained and picked over for stones/debris before cooking
  • Cook the peas (with the two chicken bouillon cubes) on simmer for about two hours.
  • Add everything (seasonings and carrots) except meat, mushrooms, and diced tomatoes and cook for another 20 to 30 minutes.
  • Add the rest (cubed Turkey Stick, chipotle mushrooms and Ro-Tel tomatoes) and simmer for another 15 to 20 minutes or until stoup is cooked to your taste.

Categories: Soup 
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