Print

Wholesome Southern Lucky Black-Eyed Pea Soup – Easy New Year Recipe

black-eyed pea soup - featured image
Print Recipe

A hearty and flavorful black-eyed pea soup with smoked turkey, collard greens, and a rich broth. Perfect for New Year’s Day or any cold evening, this recipe brings tradition and comfort in every bowl.

Ingredients

Scale
  • 1 pound dried black-eyed peas, rinsed and picked over
  • 1 smoked turkey leg (12–16 ounces)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt (plus more to taste)
  • 4 cups chopped collard greens (optional)
  • 1 tablespoon apple cider vinegar (optional)
  • Cooked white rice (for serving, optional)
  • Hot sauce (for serving)
  • Chopped fresh parsley (for garnish)

Instructions

  1. Soak the black-eyed peas: Rinse peas in a colander, picking out any debris. Cover with 3 inches of cold water and soak overnight (or at least 8 hours). For a quick soak, bring peas and water to a boil, remove from heat, cover, and let sit for 1 hour. Drain and rinse.
  2. Brown the aromatics: In a large Dutch oven, heat olive oil over medium heat. Add diced onion and celery, stirring frequently, until softened and golden (6-8 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the broth: Add the smoked turkey leg to the pot. Pour in chicken broth, then add drained black-eyed peas, bay leaves, dried thyme, smoked paprika, black pepper, and salt. Stir, scraping up any browned bits from the bottom.
  4. Simmer until tender: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until peas are tender but still hold their shape. Stir occasionally and add more broth or water if needed.
  5. Remove and shred turkey leg: Carefully transfer the turkey leg to a cutting board. Let cool slightly, then pull meat off the bone, discarding skin and bones. Shred into bite-sized pieces and return to the pot.
  6. Add greens (optional): Stir in chopped collard greens and apple cider vinegar. Cook for 10-15 minutes until wilted and tender.
  7. Blend for creaminess (optional): Use an immersion blender to pulse about 1 cup of soup, or blend 1 cup in a regular blender and stir back in. Be careful with hot liquids.
  8. Taste and adjust: Remove bay leaves. Adjust seasoning with more salt, pepper, or smoked paprika as needed.
  9. Serve: Ladle into bowls. Top with rice (if using), fresh parsley, and hot sauce. Serve with cornbread.

Notes

Soaking the peas is essential for even cooking. Brown the aromatics well for deeper flavor. Go easy on salt initially as the turkey leg adds saltiness. The soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: black-eyed pea soup, southern soup, new year recipe, lucky soup, collard greens, smoked turkey, comfort food

Find it online: https://forkifyfun.com/wholesome-southern-lucky-black-eyed-pea-soup-easy-new-year-recipe/