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Best Black-Eyed Pea and Collard Green Soup for New Year’s Luck

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A comforting, soul-warming soup made with black-eyed peas, collard greens, and smoked turkey or ham hock. This one-pot meal is perfect for New Year’s traditions and tastes even better the next day.

Ingredients

Scale
  • 1 pound dried black-eyed peas, soaked overnight or quick-soaked
  • 1 large bunch collard greens (about 8 to 10 leaves), tough ribs removed and thinly sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 smoked turkey wings or 1 meaty ham hock
  • 8 cups low-sodium chicken broth or vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • Hot sauce (Tabasco or your favorite), for serving
  • Cornbread or crusty bread, for serving
  • Fresh parsley or green onion, for garnish

Instructions

  1. Rinse the black-eyed peas under cold water and pick through for stones or shriveled peas. Place in a large bowl, cover with at least 3 inches of cold water, and soak overnight (or at least 8 hours). For a quick soak, bring peas and water to a boil, remove from heat, cover, and let sit for 1 hour. Drain and rinse before using.
  2. Wash the collard greens thoroughly. Stack the leaves, roll tightly like a cigar, and slice crosswise into thin ribbons (chiffonade). Discard thick stems.
  3. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the smoked turkey wings or ham hock to the pot. Pour in the broth. Add bay leaves, dried thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to low and simmer for 30 minutes.
  5. Drain the soaked peas and add them to the pot. Stir, bring back to a simmer, cover, and cook for 45 minutes to 1 hour, until peas are tender but not falling apart.
  6. Stir in the sliced collard greens. Cover and cook for another 20 to 30 minutes, until greens are tender.
  7. Remove the smoked turkey wings or ham hock from the pot. Let cool slightly, then shred the meat off the bones, discarding skin and bones. Return the shredded meat to the pot. Stir in the apple cider vinegar. Season with salt and pepper to taste.
  8. Let the soup rest off the heat for 10 to 15 minutes before serving. Ladle into bowls and serve with hot sauce, cornbread, and a garnish of fresh parsley or green onion.

Notes

Soaking the peas overnight is recommended for best texture and digestibility. Add the apple cider vinegar at the end to brighten the broth. This soup tastes even better the next day and freezes well.

Nutrition

Keywords: black-eyed pea soup, collard green soup, New Year's soup, Southern soup, one-pot meal, comfort food

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