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Close-up of a bowl of New Year’s Black-Eyed Pea Soup, featuring tender black-eyed peas, smoky andouille sausage, vibrant collard greens, and diced tomatoes in a flavorful broth. The hearty dish is garnished with visible chunks of sausage and greens, capturing the essence of Southern comfort food.

New Year's Black-Eyed Pea Soup

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.
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Course Main Course
Cuisine Southern Cooking

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.
Keyword Andouille sausage soup, Black-eyed pea soup, Black-eyed peas and collard greens, Collard greens recipe, Comfort food for New Year, Dutch oven soup recipes, Easy soup recipes, Good luck foods, Hearty winter soup, New Year's Recipes, Prosperity foods for New Year, Rotel recipes, Smoked pork recipes, Southern traditions, Traditional Southern dishes
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