Black-Eyed Pea Soup

New Year’s Black-Eyed Pea Soup is full of black-eyed peas, collard greens, ham, and bacon and is sure to bring good luck in the New year.
 Keywordcollard greens, New Year’s Day
 Prep Time10 minutes
 Cook Time2 hours 30 minutes
 Soak Beans12 hours


  • 12 ounces dried black-eyed peas
  • 5 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 5 garlic cloves, minced
  • 4 cups water
  • 5 chicken bouillon cubes, crumbled
  • 2 cups diced ham
  • 3 medium carrots, peeled and sliced
  • 2 bay leaves
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 4 cups shredded collard greens
  • 2 tablespoons apple cider vinegar


  • Place black-eyed peas in a large bowl and cover with 2 inches of water. Let sit overnight (8-12 hours). Drain.
  • In a large Dutch oven, cook bacon until crispy.

    Add onion and cook 3 minutes to soften.

  • Add garlic and cook 1 minute.
  • Add water, chicken bouillon, black-eyed peas, ham, carrots, bay leaves, red pepper flakes, and black pepper.

    Bring to a boil. Reduce heat to low, cover, and cook for 2 hours

  • Stir in collard greens and apple cider vinegar and cook 10 to 15 minutes.


Calories: 336kcal

Article Categories:
Soup Recipes

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