Celebrity Chef Carla Hall is the ultimate glow girl! For years, the TV star, culinary goddess and cookbook author has informed and entertained us would-be home chefs with her uniquely delicious take on healthy food for the soul, and she’s not slowing down.
If you’re looking to get your glow on with some of that “Carla Hall” cooking, then look no further than her New Year’s recipe (below) for good health and good fortune.
There’s also some good news to look forward to in the new year if you miss seeing Hall on The Chew everyday. The Top Chef alum is a judge on the binge-worthy cooking competition show, Crazy Delicious on Netflix. —Markette Sheppard
Carla Hall’s Chunky Tomato Soup with Black-Eyed Peas
Hoppin’ John is a popular recipe to have on New Year’s Day to cast good luck for the year. This recipe celebrates the tradition by adding them to a brothy and light tomato soup that may be enjoyed at anytime. It’s delicious served over rice or with skillet cornbread.
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 onions, diced
3 garlic cloves, sliced
2 carrots, peeled and diced
1 celery rib, diced
½-1 teaspoon chile flakes
1 (14.5-ounce) can fire-roasted diced tomatoes
2 cans black-eyed peas, drained and rinsed
2 scallions, thinly sliced
Heat oil in a Dutch oven over medium heat. Add the onions and ½ teaspoon salt. Cook, stirring for 1 minute, then add the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the carrots, celery, chile flakes, and ½ teaspoon salt. Cook, stirring often, for 2 minutes.
Add the tomatoes, 3 cans of cold water, and ½ teaspoon salt. Bring to a boil, then reduce the heat to simmer for 10 minutes. Add the black-eyed peas. Continue to simmer for 10 more minutes or until the peas are heated through. Adjust for seasoning, if necessary.
Serve hot in bowls with scallions on top. The soup may be served over rice or with cornbread, if desired.
(Article updated from January 2020)