Southern New Year's Day Soup

Bring Southern charm to your New Year's table with this hearty and flavorful Southern New Year's Day Soup, a soul-warming tradition packed with good-luck ingredients. This savory soup combines tender black-eyed peas, nutrient-packed collard greens, and a smoky ham hock (or turkey leg) to create a dish steeped in comfort and tradition. Simmered with aromatic vegetables, rich chicken broth, and spices like smoked paprika and thyme, this recipe delivers layers of bold, smoky flavor in every bite. Perfectly balanced with a touch of diced tomatoes and optional hot sauce for heat, it’s both satisfying and symbolic, as black-eyed peas and greens are said to bring prosperity and luck. Ready in just a few simple steps and perfect for a crowd, this Southern staple is the ultimate one-pot meal to start your year off right. Don't forget to garnish with fresh green onions for a pop of color and added freshness!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 4 cloves garlic, minced
• 1 piece smoked ham hock or smoked turkey leg
• 8 cups chicken broth, low sodium
• 1 pound black-eyed peas, dried
• 4 cups collard greens, chopped
• 14.5 ounces diced tomatoes, canned
• 1 teaspoon smoked paprika
• 1 teaspoon thyme, dried
• 1 leaf bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 teaspoon hot sauce (optional)
• 2 stalks green onions, sliced for garnish

Directions

Step 1

Rinse the dried black-eyed peas under cold water and pick through them to remove any debris. Set aside.

Step 2

In a large soup pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables start to soften.

Step 4

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Place the smoked ham hock or turkey leg into the pot and pour in the chicken broth.

Step 6

Add the rinsed black-eyed peas, diced tomatoes, smoked paprika, thyme, bay leaf, salt, and black pepper. Stir to combine.

Step 7

Bring the soup to a boil over high heat, then reduce to a simmer. Cover and let cook gently for about 1 hour.

Step 8

After 1 hour, stir in the chopped collard greens. Continue simmering for another 30-45 minutes until the black-eyed peas and greens are tender.

Step 9

Remove the smoked ham hock or turkey leg from the pot. Shred the meat off the bone, discarding the bone, and return the meat to the soup.

Step 10

Taste and adjust the seasoning with more salt, pepper, or a splash of hot sauce if desired.

Step 11

Ladle the soup into bowls and garnish with sliced green onions before serving.

Nutrition Facts

Serving size	(3713.7g)

Amount per serving	% Daily Value*
Calories	2572.7

Total Fat 66.1g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 119mg	0%
Sodium 6544.4mg	0%
Total Carbohydrate 348.2g	0%
Dietary Fiber 72.7g	0%
Total Sugars 55.0g
Protein 159.9g	0%

Vitamin D 0IU	0%
Calcium 1544.6mg	0%
Iron 28.9mg	0%
Potassium 8283.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 24.3%

Carbs: 53.0%