Black-eyed pea soup is a Southern New Year's tradition in a bowl. Creamy black-eyed peas, smoky sausage and tender collard greens simmer in a gently spicy tomato broth. Eating black-eyed peas and greens on January 1 is said to bring luck and money in the year ahead, but this soup is delicious any time.
The New Year's tradition
In the American South, black-eyed peas represent coins and collard greens represent paper money. Many families eat them on New Year's Day, often in a dish called Hoppin' John with rice, along with cornbread, which stands for gold. This soup includes all the lucky foods in one pot.
What are black-eyed peas?
Despite the name, black-eyed peas are beans, with a small black spot on each one. They came to the Americas from West Africa and became a staple of Southern cooking. They cook faster than most dried beans and have a creamy, earthy flavor.
Dried, canned or frozen
Soaked dried peas give the best texture. Canned peas are quickest; rinse them well and reduce the simmering time. Frozen black-eyed peas, found in many Southern stores, are also excellent.
Smoked sausage
Andouille gives a spicy Cajun kick, while kielbasa is milder. A ham hock is another traditional choice. Browning the sausage first adds flavor to the whole pot.
Collard greens
Collards are hearty and need about 15 minutes to become tender. Remove the thick stems and slice the leaves into ribbons. Kale or mustard greens can replace them.
A splash of vinegar
Southern cooks often finish greens with vinegar. A tablespoon of cider vinegar brightens the soup and balances the smoky sausage.
Cajun seasoning
Cajun spice blends contain paprika, garlic, onion, cayenne and herbs. Many are salty, so taste before adding salt.
Make it vegetarian
Skip the sausage, use vegetable broth and add smoked paprika and a little liquid smoke. Add sweet potatoes for heartiness.
Rice on the side
Spoon the soup over rice for a soupy version of Hoppin' John.
Nutrition
Black-eyed peas are rich in fiber, protein, folate and iron, and collards add vitamins A, C and K.
Serving ideas
Serve with skillet cornbread and hot sauce. For more Southern bowls, try our Southern pinto bean soup or chicken and dumplings.
Party friendly
Keep the soup warm in a slow cooker on New Year's Day so guests can help themselves.
Storage
Leftovers last 4 days chilled; the soup freezes for 3 months, though the greens soften.
Cleaning collard greens
Collard leaves can hold grit. Swish the chopped leaves in a sink of cold water, lift them out and repeat until the water is clear. Strip out the tough center ribs by folding each leaf in half and cutting along the stem, then stack, roll and slice the leaves into thin ribbons.
Make it ahead for the party
The soup tastes even better the next day, so cook it on New Year's Eve and simply reheat it on January 1 while everyone recovers from the celebrations.
Spice level
Andouille and Cajun seasoning give a medium heat. Use kielbasa and a mild spice blend for a gentle soup that kids enjoy.
Garnish
Top with sliced green onions and a dash of hot sauce.
The rice question
Some families add rice to the pot for good measure, others keep it on the side.
Frequently asked questions
Why eat black-eyed peas on New Year's Day?
They are a Southern symbol of luck and prosperity for the year ahead.
Do black-eyed peas need soaking?
Soaking helps, but they cook fairly quickly even without it, in about an hour.
Can I use kale instead of collards?
Yes. Kale cooks a little faster.
