Well, well, well here we are in 2016. I thought by now we would all be taking trips in our flying cars. Oh well, maybe in a few more years.
For now, let’s just ring in the new year with a twist on an old southern tradition. Growing up we celebrated January first with a meal of black eyed peas to give us wisdom, greens for wealth, and hog jowl for (ironically) health. I was never a big fan of those items so I would take only one tiny bite of each to make sure the luck didn’t pass me by.
So far, so good.
Last year I decided to try a whole new tradition and I will have to say that I have thought about it several times since then. This is a much healthier way to ring in the new year (plus Publix doesn’t carry hog jowl in the meat department–who knew). I thought I would share this twist on our southern New Year’s Day meal with you. I hope you enjoy it!
This soup is topped off with cornbread croutons, so yeah, it’s pretty good. You’ll want to whip up a batch (be sure to leave the sugar out!) and then toast chunks of it until crusty.
Now, to be completely honest, I didn’t give you my cornbread recipe for a reason. It is Mr. Creativity’s favorite. He says he fell in love with me when he tasted it the first time. So, I’m no dummy. I’m keeping my recipe (and Mr. Creativity) to myself thankyouverymuch.
I hope you enjoy the soup and that 2016 is a good year for you and yours!