The story goes that the more blackeyed peas you eat on New Year’s Day, the more prosperous you’ll be in the coming year. This delicious soup, a variation of Hoppin’ John, will surely bring you great fortune.
It is just as delicious any time of the year as it is at new year’s, so enjoy!
A delicious blend of veggies, ham and blackeyed peas for a real southern treat on New Year's Day for good luck or for any wintry night.
- 1 Cup Onion, diced
- 1/2 Cup Celery, diced
- 1 Large Carrot, diced
- 1 tsp Minced Garlic
- 2 Tbsp Olive Oil
- 1 lb Ham, cubed
- 4 Cups Vegetable or Chicken Stock
- 2 Cans Blackeyed Peas 14.5 oz
- 1 Can Collard Greens 14.5 oz
- 1 Tbsp Apple Cider Vinegar
- 2 Cups Water
In a large soup pot, sauté onion, celery, and carrots in the olive oil for about 5 minutes until softened and onions are translucent. (Use more oil if needed.) Add garlic and and cook for about 2 minutes.
Add ham and sauté over very low heat for about 10 minutes. (This is an important step because it concentrates the flavor into the vegetables.)
Add chicken or vegetable stock. Let simmer on low for one hour. Add water to extend or to thin if soup becomes too thick.
Add blackeyed peas and continue to simmer for 20 more minutes.
Add collard greens and continue to simmer for 10 minutes.
At the very end, stir in the vinegar. (Do not skip the vinegar as this adds excellent flavor and enhances the taste of the peas and the collard greens.)