As the New Year rolls around, many of us seek ways to embrace traditions that symbolize prosperity, health, and happiness. In the Southern United States, black-eyed peas are a staple of New Year’s Day meals, believed to bring good luck for the year ahead. This New Year’s Black-Eyed Pea Soup is not only a nod to tradition but also a comforting, flavorful dish to kick off the year. Packed with smoky and spicy notes, it’s sure to become a family favorite.
Ingredients:
- 12 oz black-eyed peas
- 1 lb. smoked andouille sausage, sliced
- 8 oz smoked pork tasso, diced
- 2 (10 oz) cans of Rotel (diced tomatoes with green chilies)
- 1 large onion, diced
- 5 cloves garlic, minced
- 4 cups chicken broth
- 2 bay leaves
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp black pepper
- 4 cups shredded collard greens, thoroughly washed
- 1 tbsp sugar
- 2 tbsp apple cider vinegar
Directions:
Step 1: Prepare the Black-Eyed Peas
Start by soaking the black-eyed peas. Place them in a large bowl, cover with water, and let them sit overnight for 8-12 hours. This step ensures the peas cook evenly and achieve a tender texture.
Step 2: Build the Base of Flavor
In a large Dutch oven, brown the andouille sausage and pork tasso over medium heat. This step releases the smoky, savory flavors that will infuse the soup. Once the meat is browned, add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute, allowing its aroma to bloom.
Step 3: Add the Liquids and Seasonings
Pour in the Rotel and chicken broth, then add the bay leaves, crushed red pepper flakes (if you’re looking for a bit of heat), and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 2 hours, or until the black-eyed peas are tender and flavorful.
Step 4: Finish with Greens and Tangy Notes
Once the peas are tender, stir in the shredded collard greens, sugar, and apple cider vinegar. The greens add a burst of color, texture, and nutrients, while the sugar and vinegar create a balanced, tangy-sweet finish. Cook for an additional 10-15 minutes, allowing the flavors to meld and the greens to soften.
Step 5: Serve and Celebrate
Remove the bay leaves before serving. Ladle the soup into bowls and serve hot. This dish pairs wonderfully with cornbread or crusty bread, making it a complete meal.
Why This Recipe Works
This New Year’s Black-Eyed Pea Soup is a perfect blend of tradition and flavor. The combination of smoky meats, tender peas, and hearty greens ensures every bite is satisfying. The touch of sugar and apple cider vinegar brightens the dish, balancing the robust flavors.
Whether you’re making this soup for its symbolic significance or simply because it’s delicious, it’s a dish that invites warmth, comfort, and good fortune into your home. Here’s to a prosperous and tasty New Year!
New Year’s Black-Eyed Pea Soup
Ingredients
- 12 oz dried black-eyed peas
- 1 lb. smoked andouille sausage can be substituted with smoked sausage
- 8 oz smoked pork tasso can be substituted with smoked ham
- 2 10 oz cans of Rotel I use one hot and one mild
- 1 large onion, diced
- 5 cloves garlic, minced
- 4 c chicken broth
- 2 bay leaves
- 1/2 tsp crushed red pepper flakes omit if using hot rotel
- 1/2 tsp black pepper
- 4 c shredded collard greens, washed thoroughly
- 1 tbsp sugar
- 2 tbsp apple cider vinegar
Instructions
- Place black-eyed peas in a large bowl and cover with water. Let sit overnight (8-12 hours). Drain.
- In a large Dutch oven, brown sausage and tasso. Add onion and cook until soft and translucent. Add garlic and cook 1 minute. Add Rotel, broth, bay leaves, red pepper flakes, and black pepper. Bring to a boil. Reduce heat to low, cover, and cook for 2 hours or until black-eyed peas are tender.
- Stir in collard greens, sugar, and apple cider vinegar and cook 10-15 minutes.