Those New Year's black-eyes are stars in this hearty dish

Never has a new year been ushered in with such a grand serving of black-eyes. The black-eyed pea addition to this sumptuous dish, Southern Italian Chicken Soup, helped give it Hubby’s vote for our best New Year’s Day menu ever.

The black-eyes had plenty of good, healthy company: chicken chunks, diced tomatoes, carrots, celery, fresh okra (that garden okra stowed away in the deep-freeze finally can get its winter chance to shine), and cheese-filled tortellini were other components to this hearty winter soup that made 8 servings.

Best of all it was quick: no slow-cooker, no dreary hours of toiling in the kitchen. Southern Living magazine’s December issue recommended this dish for a laid-back holiday get-together that would be minus the fuss. Definitely company-worthy, or, as in our case, for just the two of us—Southern Italian Chicken Soup will be a favorite from now on.

Southern Italian Chicken Soup

1 large onion, diced

1 celery rib, thinly sliced

2 carrots, chopped

1 garlic clove, minced

3 tablespoons olive oil, divided

6 cups chicken broth

1 (15.5-ounce) can diced tomatoes

1 teaspoon dried Italian seasoning

1/4 teaspoon dried crushed red pepper

4 (6- to 8-ounce) skinned and boned chicken breasts

1/2 teaspoon salt (or salt substitute)

1/2 teaspoon black pepper

2 cups sliced fresh okra

1 (15.5-ounce) can black-eyed peas, drained and rinsed

1 (9-ounce) package refrigerated cheese-filled tortellini

freshly grated Parmesan cheese

Sauté first 4 ingredients in 2 tablespoons hot oil in large Dutch oven over medium-high heat 3 to 5 minutes or until ingredients are tender. Stir in broth and next 3 ingredients; bring to boil, stirring occasionally. Reduce heat to medium and simmer, stirring occasionally, 10 minutes. Meanwhile sprinkle chicken with salt and black pepper. Cook in remaining 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces. Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan. Makes 8 servings. (Source: Southern Living December 2012)