Description
A rich, smoky Southern soup made with black-eyed peas and collard greens, inspired by a beloved recipe from Miss Pearl’s Kitchen. This one-pot wonder is perfect for New Year’s or any cold day, bringing luck and warmth in every bowl.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, diced (about 2 cups)
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 large carrots, peeled and diced
- 1 smoked turkey leg or 2 smoked ham hocks
- 8 cups low-sodium chicken broth or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 pound dried black-eyed peas (about 2 cups)
- 1 large bunch collard greens (about 1 pound)
- 1 tablespoon apple cider vinegar
- Hot sauce for serving
Instructions
- Prep the black-eyed peas: Rinse them in a colander under cold water and pick out any tiny stones or shriveled peas. For a quick soak, place them in a large bowl, cover with 2 inches of water, and let them sit for 1 hour. If you forgot to soak, no worries—you can cook them directly, but they’ll take about 30 minutes longer. Drain and set aside.
- Prep the collard greens: Wash them thoroughly. Stack a few leaves on top of each other, roll them up like a cigar, and slice crosswise into thin ribbons (chiffonade). Discard the tough stems. You should have about 6 to 8 cups of chopped greens. Set them aside in a bowl.
- Sauté the aromatics: Heat the olive oil in your Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly. Add the minced garlic and cook for 1 more minute—don’t let it burn.
- Add the smoked meat and broth: Place the smoked turkey leg or ham hocks into the pot. Pour in the chicken broth, then add the bay leaves, dried thyme, smoked paprika, and cayenne if using. Stir everything together. Bring the broth to a gentle boil, then reduce the heat to low.
- Simmer the base: Cover the pot and let it simmer for 45 minutes. This gives the smoked meat time to release all that wonderful flavor into the broth.
- Add the black-eyed peas: After 45 minutes, carefully remove the lid and add the drained black-eyed peas. Stir them in, cover again, and continue simmering for 45 minutes to 1 hour, or until the peas are tender but not mushy. If the soup gets too thick, add a splash more broth or water.
- Shred the meat: Using tongs, carefully remove the smoked turkey leg or ham hocks from the pot and place them on a cutting board. Let them cool for a few minutes, then shred the meat off the bone, discarding the skin and bones. Return the meat to the pot and stir.
- Add the collard greens: Stir in the chopped collard greens and the apple cider vinegar. The greens will look like a mountain at first, but they’ll wilt down significantly in about 5 minutes. Let the soup simmer for another 15 to 20 minutes, until the greens are tender but still have a little bite.
- Season and finish: Remove the bay leaves. Taste the soup and add salt and pepper as needed. Remember, the smoked meat adds salt, so go slowly. Stir in a final splash of apple cider vinegar if you want more brightness. Let the soup rest off the heat for 10 minutes before serving.
- Serve with style: Ladle the soup into bowls and top with a few dashes of hot sauce. Serve with crusty cornbread for dipping.
Notes
For a vegetarian version, omit the smoked meat and use vegetable broth with 1 teaspoon liquid smoke and an extra tablespoon of smoked paprika. For a richer broth, add a can of full-fat coconut milk at the end. This soup tastes even better the next day; make it a day ahead for best flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl (about 2 cups
- Calories: 320
- Sugar: 6
- Sodium: 680
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 42
- Fiber: 12
- Protein: 22
Keywords: black-eyed pea soup, collard greens soup, New Year's soup, Southern soup, lucky soup, one-pot soup, comfort food