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Best New Year Black-Eyed Pea and Collard Greens Soup Recipe

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A soulful, one-pot Southern New Year’s tradition featuring black-eyed peas for luck and collard greens for wealth, with a smoky, deeply flavorful broth. This recipe honors a classic while being perfect for a crowd and even better made ahead.

Ingredients

Scale
  • 1 pound dried black-eyed peas, rinsed and picked over
  • 1 large smoked ham hock or 2 smoked turkey legs (about 1.5 pounds total)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 3 ribs celery, diced (about 1 cup)
  • 2 large carrots, diced (about 1 cup)
  • 1 large bunch collard greens (about 1 pound), tough stems removed and leaves thinly sliced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • Hot sauce for serving

Instructions

  1. Soak the black-eyed peas (optional but recommended): Place the dried peas in a large bowl and cover with cold water by about 2 inches. Let them soak for at least 4 hours or overnight. Drain and rinse before using.
  2. Prepare the collard greens: Wash the greens thoroughly. Stack the leaves, roll them tightly like a cigar, and slice crosswise into thin ribbons (about 1/2 inch wide). Discard tough stems. You should have about 6 to 8 cups of shredded greens.
  3. Brown the smoked meat: Heat the olive oil in a large Dutch oven over medium-high heat. Add the ham hock or turkey legs and cook for about 4 to 5 minutes per side, until deeply browned. Remove the meat to a plate and set aside.
  4. Sweat the aromatics: Reduce heat to medium. Add the diced onion, celery, and carrots to the pot. Cook, stirring occasionally, for about 6 to 8 minutes, until softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Bloom the spices: Stir in the smoked paprika, cayenne (if using), and dried thyme. Cook for about 30 seconds, stirring constantly.
  6. Add the broth and peas: Pour in the chicken broth and water, then add the soaked and drained black-eyed peas. Return the browned meat to the pot. Add the bay leaves. Bring the soup to a boil over high heat.
  7. Simmer the soup: Once boiling, reduce heat to low, cover, and let it simmer gently for 45 minutes. After 45 minutes, remove the lid and add the shredded collard greens. Stir them in. Re-cover and simmer for another 30 to 45 minutes, until the peas are tender and the greens are silky.
  8. Shred the meat: Carefully remove the ham hock or turkey legs from the pot using tongs. Let cool slightly, then shred the meat, discarding bones, skin, and gristle. Return the shredded meat to the pot and stir well.
  9. Finish with vinegar and seasoning: Remove the bay leaves and discard. Stir in the apple cider vinegar. Taste and adjust seasoning with salt and pepper. Remember, the smoked meat adds salt, so go slowly.
  10. Let it rest (if you can): The soup is ready now, but it’s even better the next day. If serving immediately, let it sit off the heat for 10 minutes. If making ahead, cool completely, then refrigerate overnight. Reheat gently over low heat, adding a splash of broth or water if needed.

Notes

Soaking the peas overnight is recommended for best texture. Browning the meat and sweating the vegetables builds deep flavor. Add salt only at the end to avoid over-salting. The soup tastes even better the next day. For a vegetarian version, omit the meat and use vegetable broth with liquid smoke and extra smoked paprika.

Nutrition

Keywords: black-eyed peas, collard greens, New Year's soup, Southern soup, lucky soup, ham hock, turkey legs, one-pot meal

Find it online: https://lolaspoon.com/best-new-year-black-eyed-pea-and-collard-greens-soup-recipe/