Friday, August 5 2022

Black-eyed pea soup, full of carrots, celery, onions and green cabbage, is the epitome of a lucky New Year’s dish.

With black-eyed peas for luck and greens, which symbolize money, you can’t go wrong with this nutritious and delicious soup to welcome in the new year.

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There aren’t many meals as full of goodness for you and as tasty as this one, and hopefully, well, you’ve hit the comfort food jackpot.

Sharon’s advice

  • You can use a slow cooker or slow cooker to prepare this dish. Cook onion, ham, garlic, carrots and celery as directed. Put this and the rest of the ingredients in a slow cooker or slow cooker and cook on high for four hours or on low for eight hours. Do not add green cabbage until the last hour of cooking.
  • You can substitute fresh kale with green cabbage.
  • Leftovers can be stored covered in the refrigerator for up to four days. They can also be frozen in an airtight container for several months. Thaw overnight in the refrigerator before reheating in a pan on the stove if frozen.
  • This soup can be prepared up to 48 hours in advance. Store in the refrigerator and heat in a saucepan on the stove. It will thicken after refrigeration and you may need to add additional chicken broth.
  • You can substitute a ham bone or smoked turkey for ham products.
You can use a slow cooker or slow cooker to make black-eyed pea soup.

Black-Eyed Pea Soup Recipe

For 8 people


1 pound dried black-eyed peas, soaked overnight in water to rehydrate

1 cup ham, cubed, or ham hock or ham hock

2 tablespoons olive oil

2 carrots, chopped

2 celery ribs, chopped

1 yellow onion, medium, chopped

2 tablespoons of red wine vinegar

1 pinch of crushed red pepper

1 can diced tomatoes and green chilies, Rotel

8 cups of chicken broth

2 cups fresh green cabbage, rinsed and cut into ribbons

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper


Soak the peas overnight in a large bowl filled with water. Be sure to keep the water level at least two inches above the peas while they rehydrate. Once rehydrated, drain and rinse the peas.

Add olive oil to a large Dutch oven or stock pot over medium heat. Add the onions, carrots, celery, ham, ham hock or ham hock when the oil is hot. Cook until the vegetables are softened, which should take four to five minutes. Then add the garlic and cook for a minute.

Add red wine vinegar, chicken broth, tomatoes and green chiles, kosher salt and pepper and simmer covered for 30 minutes. Add collard greens and cook uncovered for an additional 15 to 30 minutes or until peas are tender.

Serve immediately with hoecakes or cornbread.

Sharon Rigby

Sharon Rigsby is the blogger behind Grits and Pinecones, a food and hospitality blog. Check out her recipes by visiting

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