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Cozy Black-Eyed Pea and Collard Greens New Year Soup

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A comforting one-pot soup featuring black-eyed peas and collard greens, slow-simmered with smoked meat for deep, rich flavor. Perfect for New Year’s Day or any cozy occasion.

Ingredients

Scale
  • 1 pound dried black-eyed peas, rinsed and picked over
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 smoked ham hock or 6 ounces smoked turkey neck (or 1 tablespoon smoked paprika + 1 teaspoon liquid smoke for vegetarian)
  • 8 cups chicken or vegetable broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 large bunch collard greens (about 1 pound), stems removed and leaves chopped
  • 1 tablespoon apple cider vinegar
  • Cooked white rice or cornbread (for serving, optional)
  • Hot sauce (for serving, optional)
  • Fresh parsley or green onions, chopped (for garnish, optional)

Instructions

  1. Soak the black-eyed peas in cold water for at least 4 hours or overnight (optional but recommended).
  2. Dice the onion, celery, and carrots into small, even pieces. Mince the garlic. Remove stems from collard greens, stack leaves, roll, and slice into thin ribbons.
  3. Place a large Dutch oven over medium heat. Add the ham hock or turkey neck and cook for 3-4 minutes per side until lightly browned (skip if using smoked paprika and liquid smoke).
  4. Add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute more.
  5. Pour in the broth, scraping the bottom of the pot. Add diced tomatoes (with juices), bay leaves, dried thyme, and red pepper flakes (if using). Stir to combine.
  6. Drain the soaked peas and add to the pot. Stir.
  7. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently.
  8. Cook for 1 to 1.5 hours, stirring occasionally, until peas are tender but not mushy.
  9. Stir in the chopped collard greens. Cover and cook for another 20-30 minutes until greens are tender.
  10. Remove the smoked meat. Let cool slightly, shred the meat, and return it to the pot. Discard bone and fat.
  11. Remove bay leaves. Stir in apple cider vinegar. Season with salt and black pepper to taste.
  12. Let the soup rest for 10-15 minutes before serving. Serve hot with optional rice, cornbread, hot sauce, or garnish.

Notes

Soaking the peas reduces cooking time but is not essential. The soup is even better the next day. For a vegetarian version, omit smoked meat and add 1 tablespoon smoked paprika and 1 teaspoon liquid smoke with the broth. Salt carefully as smoked meat and broth add salt. The apple cider vinegar brightens the flavors—do not skip it.

Nutrition

Keywords: black-eyed pea soup, collard greens soup, New Year soup, one-pot soup, Southern soup, comfort food, slow cooker soup

Find it online: https://dinadishes.com/cozy-black-eyed-pea-and-collard-greens-new-year-soup/