New Year’s Black-Eyed Pea Soup is full of black-eyed peas, collard greens, ham, and bacon and is sure to bring good luck in the New Year.
After 2020, we could all use some good luck in the New Year. I think I’ll eat two bowls of this soup on New Year’s Day just to be sure. Eating black-eyed peas, collard greens, and cornbread on New Year’s Day for good luck, health, and prosperity is a long-standing tradition in the south. Add a side of cornbread to this soup and you’ll have all three. It’s great for mopping the soup up.
This soup has a richly flavored broth. It’s flavored with onions, garlic, bay leaves, carrots, and 5 chicken bouillon cubes.
New Year’s Black-Eyed Pea Soup Recipe Tips:
- I use dried black-eyed peas for this recipe. They are really inexpensive and I love that they are shelf-stable. But you will need to soak them overnight. On the counter is fine. They don’t need to be refrigerated.
- For a shortcut, look for a bag of shredded collard greens in the produce section of the grocery store. They are washed and all ready to go.
- Check for seasoning when it is done cooking. Most likely the chicken bouillon cubes will have added enough salt, but you may want to add a little.
- Leftovers will keep in the refrigerator for 4 to 5 days of can be frozen for up to 2 months.
- This soup has a slight amount of heat from the crushed red pepper flakes. If you want more spice, serve it with hot sauce.
Make a pot of this soup and I think you’ll find it is so good you’ll want to make it all winter long.
More New Year’s Favorites:
- Hot Black-Eyed Pea Dip
- Black-Eyed Pea Stew With Sausage and Kale
- Spicy Collard Greens
- Festive Good Luck Cornbread Skillet
- Buttermilk Cornbread Muffins
- 12 ounces dried black-eyed peas
- 5 slices bacon, chopped
- 1 medium yellow onion, diced
- 5 garlic cloves, minced
- 4 cups water
- 5 chicken bouillon cubes, crumbled
- 2 cups diced ham
- 3 medium carrots, peeled and sliced
- 2 bay leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 4 cups shredded collard greens
- 2 tablespoons apple cider vinegar
- Place black-eyed peas in a large bowl and cover with 2 inches of water. Let sit overnight (8-12 hours). Drain.
- In a large Dutch oven, cook bacon until crispy.Add onion and cook 3 minutes to soften.
- Add garlic and cook 1 minute.
- Add water, chicken bouillon, black-eyed peas, ham, carrots, bay leaves, red pepper flakes, and black pepper.Bring to a boil. Reduce heat to low, cover, and cook for 2 hours
- Stir in collard greens and apple cider vinegar and cook 10 to 15 minutes.
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