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John’s Farm New Year Soup


2 C dry Fairview’s Best Organic Field Peas

4 C water

3 C chicken broth

2-14 ½ oz petite diced tomatoes

1 – 14 ½ oz golden hominy, drained

1 – 15.25 oz yellow corn

½ green bell pepper, chopped

1 small onion, diced

3 cloves garlic, crushed

1 – 4 oz chopped green chilies

1 jalapeno, seeded, diced (half soup, half garnish)

1 avocado, diced (garnish)

1 – 2.25 oz chopped black olives (garnish)

½ t Fairview’s Best Seasoning, fine ground

Tortilla or corn chips (garnish)

1 C grated/shredded Mexican cheese (garnish)


Sort and wash peas. If time allows, soak peas two hours, rinse again. Place peas in kettle with water and broth. Bring to boil, reduce heat to slow simmer for 2 hours or until peas are tender. Add diced tomatoes, hominy, corn, bell pepper, onion, garlic, green chilies, jalapeno, FV’s Best Seasoning. Simmer 30 minutes to allow flavors to blend.

Serve in individual bowls; garnish as desired with diced jalapeno, diced avocado, black olives, shredded cheese and chips.

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