New Year’s Day Black Eyed Peas Soup
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New Year's Day Black-Eyed Peas Soup is a bowl of warmth, history, and humble flavor, perfect for gathering around the table after the holiday rush. This hearty soup celebrates a long tradition, linking Southern comfort food with customs that stretch back centuries. With vegetables, savory broth, and tender black-eyed peas, it's a nourishing way to welcome the new year.
If you love black eyed peas, try this Black Eyed Peas Dip too!
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Historic Origins
While we think of New Year’s Day soup as a southern comfort food tradition, eating black-eyed peas on New Year’s Day has ancient roots.
“According to a portion of the Talmud written around 500 A.D., it was Jewish custom at the time to eat black-eyed peas in celebration of Rosh Hashanah, the Jewish New Year.”
The tradition may have arrived with the Sephardic Jews who came to Georgia in the late 1730s.
Recipe Overview
This New Year's Day Black-Eyed Peas Soup is a hearty, comforting soup made with black-eyed peas, vegetables, greens, and savory broth. Inspired by Southern tradition and centuries-old New Year customs, this simple, satisfying recipe comes together in one pot and feeds a crowd with ease.
- Cuisine: Southern-inspired comfort food
- Skill Level: Easy
- Time Needed: About 1 hour
- Best For: New Year's Day, winter gatherings, make-ahead meals
- Make-Ahead Friendly: Yes - flavors improve overnight
Ingredients
Specific ingredient measurements are listed in the recipe card at the bottom of this post. Here’s what you’ll need to make this soup:
- Black-Eyed Peas - Frozen peas keep this soup quick and approachable, but dried or canned beans work beautifully too.
- Bacon - Adds depth and savory richness; a little goes a long way.
- Onion, Celery & Carrots - A classic aromatic base that builds flavor from the start.
- Tomatoes with Green Chiles - Brings gentle acidity and warmth without overpowering the soup.
- Chicken Broth - Creates a rich, comforting base (vegetable broth may also be used).
- Italian Seasoning & Red Pepper Flakes - Simple pantry spices for balanced, cozy flavor.
- Fresh Greens - Collards are traditional, but spinach or kale are easy substitutes.
- Parsley & Bacon - Optional garnish for freshness and texture.
How to Make this Soup
This simple, humble yet delicious soup is easy to make for New Year’s Day or any time you’re craving a hearty dish.
Step 1: Sauté the bacon and veggies
Put the bacon in a heavy kettle and cook, stirring, until browned. Remove all but 1 tablespoon of the fat. Add the chopped onion, celery, and carrots; cook, stirring, until softened.
Step 2: Simmer
Add the frozen peas (or soaked beans), broth, water, tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil. Cover and let simmer for about 40 minutes to 1 hour, or until the peas are soft.
Step 3: Serve
Stir in additional water as needed to reach the desired consistency, then return to a boil. Then add the chopped fresh greens and cook until wilted and soft; the time will depend on the type of greens you use. Spinach cooks quickly. Serve garnished with fresh chopped parsley and cooked crumbled bacon.
Variations and Tips:
- Beans: Frozen black-eyed peas are my go-to because they cut the cooking time nearly in half. Dried or canned beans work just as well - see the recipe card notes for adjustments.
- Greens: Collards are traditional, but kale or spinach are excellent alternatives. Spinach wilts quickly; kale and collards need a bit more time.
- Make It Vegetarian: Skip the bacon and use vegetable broth. Add a splash of olive oil and smoked paprika for depth.
- Slow Cooker Option: After sautéing the bacon and vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
Serving Ideas
- Serve with warm cornbread or crusty bread for dipping
- Add a side of sautéed greens or a simple winter salad
- Finish each bowl with hot sauce, vinegar, or extra red pepper flakes
- Perfect as part of a New Year's Day table, alongside other traditional dishes
A Nourishing Start to the New Year
Black-eyed peas and greens have long been part of simple, sustaining meals across cultures - especially in winter, when humble ingredients were relied upon to nourish families through the cold months.
This soup reflects that tradition: beans, vegetables, broth, and greens simmered together into something warming, filling, and deeply satisfying. It's the kind of food meant to steady you after the holidays and ease you into the year ahead - no resolutions required.
Legend of New Year’s Day Black Eyed Peas Soup
Long a tradition in the South, it’s been said that New Year’s Day Black Eyed Peas Soup will bring good luck, health, and prosperity in the coming year.
It’s also been said that consuming these legumes demonstrates humility and a lack of vanity. “The humble nature of the black-eyed pea is echoed by the old expression, ‘Eat poor on New Year’s, and eat fat the rest of the year.’
Still, others say these dried beans resemble coins. Others say that because the peas expand during cooking, it symbolizes expanding wealth.
I’m unsure about luck or prosperity, but how can you go wrong with delicious black-eyed peas, collards, or other greens?
Recipe FAQs
These frequently asked questions cover storage, substitutions, and make-ahead tips for this New Year's Day soup.
In many Southern traditions, black-eyed peas are eaten on New Year's Day as a symbol of luck, prosperity, and humility for the year ahead.
Yes. This soup tastes even better the next day. Store it in the refrigerator for up to 4 days and reheat gently.
Absolutely. Let the soup cool completely, then freeze in airtight containers for up to 3 months.
Collards are traditional, but spinach and kale both work well. Adjust cooking time based on the green you choose.
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New Year’s Day Black Eyed Peas Soup
Ingredients
- 24 ounces frozen black-eyed peas or 1lb dry beans, soaked
- ½ pound lean bacon cut into 1/4-inch cubes, about 2 cups
- 1 cup chopped onion
- 1 cup chopped celery about 4 stalks
- 3 large carrots peeled and chopped
- 1 (15-oz) can tomatoes with green chilis
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon dried Italian Seasoning
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- 2 cups chopped greens spinach, kale, collards
- fresh chopped parsley for garnish and crumbled bacon
Instructions
- Put the bacon in a heavy kettle and cook, stirring, until browned. Remove all but 1 tablespoon of the fat. Add the chopped onion, celery, and carrots; cook, stirring, until softened.
- Add the frozen peas (or soaked beans), broth, water, tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil. Cover and let simmer for about 40 minutes to 1 hour, or until the peas are soft.
- Stir in additional water as needed for soup consistency and return to a boil. Then add the chopped fresh greens and cook until wilted and soft, time will depend on which greens you add. Spinach cooks quickly. Serve garnished with fresh chopped parsley and cooked, crumbled bacon.
Notes
- If Using Dried Black Eyed Peas: Use 2 lbs of dried peas, rinsed and drained. Add the broth, seasoning, and tomatoes to the pot. Bring to a boil, cover, and simmer about 1 hour. Then add 6 cups of water, return to a boil, and simmer for another hour, or until the peas are soft. Add the spinach and cook until wilted. Total cooking time should be at least 2 1/2 hours.
- If using frozen black-eyed peas, use 2 (12-oz) bags. Add the frozen peas to the pot along with the broth, seasoning, and tomatoes. Bring to a boil, cover, and simmer about 45 minutes. Remove the cover and add water as needed for consistency, along with chopped spinach. Heat through and serve.
- For Canned Black Eyed Peas: Use 3 to 4 cans of drained and rinsed black eyed peas. Add the broth, seasoning, and tomatoes to the pot. Bring to a boil, cover, and cook for 15 to 20 minutes, until the vegetables are soft. Add water as needed to maintain consistency. Just before serving, add the spinach and cook until wilted.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Very nice
Thank you ❤️
This was perfect for our lunch!
A great dish after the Christmas season.