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New Year’s Black-Eyed Pea Soup

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.

Dutch Oven full of Black-Eyed Pea Soup


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.

Overhead of New Year's Black-Eyed Pea Soup

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.

Black-Eyed Pea Soup with Collard Greens in soup bowls.

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:

Dutch Oven full of Black-Eyed Pea Soup

New Year's Black-Eyed Pea Soup

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.
PREP: 10 minutes
COOK: 2 hours 30 minutes
Soak Beans: 12 hours


  • 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.


Calories: 336kcal
Course: Soup
Cuisine: Southern
Keyword: collard greens, New Year's Day

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35 thoughts on “New Year’s Black-Eyed Pea Soup”

  1. Laura Enrione

    Excellent hearty soup all winter long! Very flavorful. Made as written with the addition of 2 cups of chicken broth only because I prefer it soupier.

  2. Best ever !!!! It was so good and I’m not usually a fan of Peas. I couldn’t stop eating it!!!!

  3. I, too, decided to put all ingredients in crockpot after I cooked bacon and sauteed the onion and garlic. I set it on high to bring it as close to a boil as I can get it and then will turn it to low and cook for a couple hours or more if needed…it should be fine.

  4. I’m looking for a reply to Mimi’s question. Any suggestions on how to make this in a slow cooker?

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