Black-Eyed Pea Soup, full of carrots, celery, onions, and collard greens, is the epitome of a lucky New Year’s Day dish. With black-eyed peas for luck and greens, which symbolize money, you can’t go wrong with this nutritious and delicious soup to welcome in the new year.
There aren’t many meals that are as full of all things good for you and as tasty as this one, and with luck thrown in, well, you have hit the jackpot of comfort foods.
Here is what’s in it:
You will need dried black-eyed peas, cooked ham, ham hock or ham shank, olive oil, onion, carrots, celery, garlic, chicken stock, red wine vinegar, crushed red pepper, collard greens, a can of Rotel, kosher salt, and ground black pepper.
Here’s how to make it:
- Soak the peas overnight in a large bowl filled with water. Make sure to keep the water level at least two inches over the peas while they rehydrate. After they rehydrate, drain and rinse the peas.
- Add olive oil to a large Dutch oven or pot over medium heat. When the oil is hot, add the onions, carrots, celery, ham, ham hock, or ham shank. Cook until the vegetables have softened, which should take four to five minutes. Then, add the garlic and cook for one minute.
- Add the drained peas, red wine vinegar, chicken stock, tomatoes and green chilies, kosher salt, and pepper and simmer covered for 30 minutes.
- Add the collard greens and cook uncovered for an additional 15-30 minutes, or until the peas are tender.
- Serve immediately.
What to serve with it?
Serve the soup with cornbread or hoecakes. With the peas and greens, it is a complete nutritious meal all by itself.
Sharon’s tips:
- You can use a slow cooker or crockpot if you like to make this dish. Cook the onion, ham, garlic, carrots, and celery as directed. Put this and the rest of the ingredients in a slow cooker or crockpot and cook on high for four hours or low for eight hours. Do not add the collard green until the last hour of cooking.
- You can substitute fresh kale for the collard greens.
- Leftovers can be stored covered in the refrigerator for up to four days. They can also be frozen in an airtight container for several months. If frozen, thaw overnight in the refrigerator before reheating in a saucepan on the stove.
- This soup can be made up to 48 hours ahead. Store in the refrigerator and heat in a saucepan on the stove. It will thicken after being refrigerated, and you may need to add additional chicken stock.
- You can substitute a ham bone or smoked turkey for the ham products.
Related recipes:
Black-eyed peas are loaded with protein and fiber. If you like these delicious and nutritious legumes, you might also like these recipes:
Here is a link to all of my Southern pea recipes if you need more menu ideas or recipes. You might also want to check out this roundup post:10 Good Luck New Year’s Day Recipes.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Black-Eyed Pea Soup Recipe
Ingredients
- 1 pound dried black-eyed peas soaked overnight in water to rehydrate
- 1 cup ham cubed, or one ham hock or ham shank
- 2 tablespoons olive oil
- 2 carrots chopped
- 2 ribs celery chopped
- 1 yellow onion medium, chopped
- 4 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1 pinch crushed red pepper
- 1 can diced tomatoes and green chilies Rotel
- 8 cups chicken stock
- 2 cups fresh collard greens rinsed and cut into ribbons
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Soak the peas overnight in a large bowl filled with water. Make sure to keep the water level at least two inches over the peas while they rehydrate. After they rehydrate, drain and rinse the peas.
- Add olive oil to a large Dutch oven or pot over medium heat. When the oil is hot, add the onions, carrots, celery, ham, ham hock, or ham shank. Cook until the vegetables have softened, which should take four to five minutes. Then, add the garlic and cook for one minute.
- Add the drained peas, red wine vinegar, chicken stock, tomatoes and green chilies, kosher salt, and pepper and simmer covered for 30 minutes. Add the collard greens and cook uncovered for an additional 15-30 minutes, or until the peas are tender.
- Serve immediately.
Notes
Nutrition
Pam Kelley
I have been looking for a Hoe cake recipe. I remember how, but don’t remember if it’s with milk or water. Thanks,
Sharon Rigsby
Hi Pam, here is a link to my hoe cake recipe. I hope you like it!
https://www.gritsandpinecones.com/hoecakes-aka-cornmeal-pancakes/
Sharon
Megan
Happy Holidays! Can I use canned blackeyed-peas with this? If so, is there a particular brand you could recommend? Between working full time, having kids home on winter break, and cooking all the other holiday meals, I just don’t think I’m going to have the time (or patience) to soak the beans. Thanks!
Sharon Rigsby
Hi Megan, I haven’t ever used canned peas but I know lots of folks have and said they are just as good! I think two cans should do it. A friend of mine likes the Margaret Holmes brand. I would drain and rinse them before adding them to the soup. I hope you enjoy it and Happy New Year!
Megan
Thank you so much! I’ll report back after the new year 🙂
Sonya
This was delicious. Didn’t change a thing. The flavors were so good. I didn’t have time to soak beans so I used 2 cans, drained. Probably could have even used 3. Thank you!!
Annette G.
I am in the process of making this delicious soup. When do I add the peas? Thanks for your recipe!
Sharon Rigsby
Hey Annette, I am so sorry; I just saw your question. I hope I have reached you in time. Add the peas at the same time as the chicken stock and red wine vinegar. I hope you enjoy the soup!
Sharon
Annette G.
Thank you! The soup was wonderful. I didn’t have any greens on hand, but we didn’t miss them – the soup was so rich & tasty. (ps – im not on Instagram, but would give you 5 stars if I was.)
Linda Sante
How much garlic is in this recipe?
Sharon Rigsby
Hi Linda, I just saw your question, and I’m sorry I couldn’t get back to you earlier. I know you probably wanted to make this today and I hope you were able to figure it out. The recipe calls for four cloves of minced garlic and I have corrected it in the post. I hope you enjoyed the soup and Happy New Year!
All the best,
Sharon