This hearty and flavorful New Year’s Soup is perfect for family gatherings or a comforting meal to celebrate the season. A timeless dish that’s been a staple in many homes, it’s made with black-eyed peas, collard greens, and savory beef sausage. The soup brings together delicious flavors and offers a warming experience for those looking to enjoy good food and great company. Whether you’re preparing for a big celebration or want something to bring warmth during the cold winter months, this New Year’s Soup will fill your home with love and satisfaction.
Ingredients
1 lb dry black-eyed peas
Black-eyed peas are a traditional ingredient in New Year’s Day cooking, believed to bring good luck and prosperity. These peas are high in fiber and protein, making them a hearty addition to any soup.
4 bunches collard greens (washed, stems removed, and chopped roughly)
Collard greens are often paired with black-eyed peas in Southern cooking. Their slightly bitter flavor balances well with the rich flavors of the beef sausage and the natural sweetness of the tomatoes.
2 lb beef sausage links (cooked and sliced into bite-sized pieces)
Beef sausage provides a rich, savory flavor that complements the black-eyed peas and collard greens beautifully.
2 small cartons (32 oz each) chicken stock
Chicken stock adds depth and richness to the soup, infusing the peas and vegetables with flavor. It’s an essential component that creates the base for the soup’s savory profile.
1½ teaspoons minced garlic
Garlic is a must for any savory dish. It enhances the overall flavor profile of the soup, contributing to its aromatic richness.
1 large can Rotel tomatoes (about 14.5 oz)
Rotel tomatoes, with a mix of diced tomatoes and green chilies, give the soup a slightly spicy, tangy kick. If you prefer a milder flavor, you can substitute with plain diced tomatoes.
3 tablespoons apple cider vinegar
Apple cider vinegar brings brightness to the soup and balances the richness of the beef sausage. It’s essential for cutting through the heaviness of the dish and adding complexity to the flavor.
1 tablespoon tomato paste
Tomato paste helps to thicken the soup and concentrate the tomato flavor, adding a deeper, richer taste to the broth.
1 tablespoon sugar (optional, to balance bitterness)
A small amount of sugar helps cut through the natural bitterness of the collard greens, giving the soup a more balanced, rounded flavor. This step is optional and can be adjusted based on your taste preferences.
1½ cups water (add more as needed)
Water is added to adjust the soup’s consistency. Depending on how thick or thin you prefer your soup, you can add more or less water to get the desired texture.
Salt and pepper to taste
Season the soup with salt and pepper towards the end of cooking. These basic seasonings are essential to enhancing all the flavors in the soup.
Optional: A dash of hot sauce for a little extra kick
If you like a bit of spice, a dash of hot sauce can be added to the soup towards the end of cooking. It adds a subtle heat without overpowering the other flavors.
Instructions
Step 1: Prepare the Ingredients
Begin by soaking the dry black-eyed peas for a few hours. If you’re short on time, you can skip this step and add them directly to the pot; however, soaking them can help reduce the cooking time and make the peas more tender.
While the peas are soaking, wash and chop the collard greens. Remove the stems and roughly chop the leaves into larger pieces. The greens will shrink and soften as they cook, so it’s important to leave them in larger chunks.
Next, cook the beef sausage links in a skillet over medium heat. Brown them until they are cooked through and crispy on the edges. Once done, remove them from the pan and slice them into bite-sized pieces. Set aside.
Step 2: Assemble the Soup
In a large crockpot, combine the soaked black-eyed peas, chicken stock, minced garlic, Rotel tomatoes (with juice), and tomato paste. Stir to combine. Add the chopped collard greens, spreading them evenly across the top.
Step 3: Add the Beef
Now, add the cooked, sliced beef sausage to the crockpot. The sausage will infuse the soup with its savory flavor as it cooks.
Step 4: Cooking the Soup
Add 1½ cups of water to the crockpot. This will help create a nice broth, but you can add more as needed depending on how thick or thin you like your soup. Set the crockpot to low heat and allow it to cook for at least 10 hours, or overnight if desired.
Step 5: Final Seasoning
Once the soup has cooked, taste it and adjust the seasoning as needed. Add salt, pepper, and sugar to taste. If you prefer a spicier kick, you can add a dash of hot sauce. If the soup is too thick, add more water to reach your desired consistency.
Step 6: Serve and Enjoy
Ladle the soup into bowls and serve hot. This soup pairs beautifully with cornbread or crusty bread on the side.
Tips and Variations
- Meat Alternatives: If you prefer a different type of meat, you can swap the beef sausage for turkey sausage or chicken sausage. You can also omit the sausage entirely for a vegetarian version, adding extra beans or lentils for protein.
- Greens Variety: While collard greens are traditional, you can use other greens such as kale, mustard greens, or turnip greens if you prefer. Each green offers a slightly different flavor, so experiment with what you like best.
- Spiciness: If you enjoy a spicier soup, you can add more hot sauce, a pinch of crushed red pepper flakes, or diced jalapeños when preparing the soup.
- Slow Cooker Adjustments: If you don’t have a crockpot, you can prepare this soup on the stove. Just combine all ingredients in a large pot, bring to a boil, then reduce heat and simmer for 1-2 hours until the peas are tender and the flavors meld.
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried?
Yes, you can use canned black-eyed peas if you’re short on time. Drain and rinse the peas before adding them to the soup. If using canned peas, you’ll need to reduce the cooking time by about 1-2 hours.
Can I make this soup in advance?
Yes, this soup tastes even better the next day as the flavors meld. You can prepare it ahead of time and store it in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
What if I don’t like collard greens?
You can replace collard greens with other leafy greens such as kale, mustard greens, or turnip greens. Each green has a unique flavor profile, so choose according to your preference.
How can I make the soup spicier?
If you enjoy a bit more heat, you can add hot sauce, crushed red pepper flakes, or diced jalapeños to the soup. Start with a small amount and adjust to your taste.
Can I add other vegetables to the soup?
Feel free to add extra vegetables like carrots, potatoes, or bell peppers to customize the soup to your liking. These additions can help balance the richness of the sausage and beans.
Conclusion
This Black-Eyed Peas, Beef, and Collard Greens Soup is a comforting, flavorful dish that brings good fortune and joy to your New Year’s celebrations. The savory beef sausage, tender black-eyed peas, and hearty collard greens combine in a rich, flavorful broth that will warm you up on even the coldest days. It’s an easy, one-pot meal that can be adapted to suit your tastes and dietary preferences.
Cooking this soup is not only about nourishment but also about tradition and love. Whether you’re sharing it with family or enjoying it by yourself, this soup is a reminder that food is meant to be shared, enjoyed, and celebrated. Happy New Year 2025, and may your year be filled with kindness, love, and delicious meals!