Recipe by April Viar 

A cozy New Year’s tradition turned into a nourishing, comforting soup

Black eye peas and collard greens have long been a New Year’s Day tradition, symbolizing good luck, prosperity, and health. This soup takes that beloved pairing and transforms it into a warm, comforting bowl that is perfect for starting the year on a nourishing note. It is hearty, flavorful, and ideal for cold winter days.

Rich in plant-based protein and fiber from the black eye peas and packed with vitamins and minerals from the collard greens, this soup is both wholesome and satisfying. Simple spices, tomatoes, and broth bring everything together into a dish that feels grounding, familiar, and deeply comforting.

Why You’ll Love This Recipe

• Comforting and Hearty – Warm, filling, and perfect for chilly weather.
• Rooted in Tradition – A classic New Year’s dish with meaning and flavor.
• Simple Ingredients – Pantry-friendly and easy to prepare.
• Nourishing and Balanced – Packed with fiber, protein, and greens.

Good Luck Black Eye Peas and Collard Greens Soup

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• Author: April Viar
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

New Year’s Black Eye Pea and Collard Greens Soup

This New Year’s black eye pea and collard greens soup is a hearty vegan dish made with tender beans, leafy greens, and warming spices. A nourishing tradition that is perfect for cold days and fresh starts.

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Ingredients

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• 4 cans black eye peas, drained and rinsed

• 2 cans diced tomatoes

• 1 tablespoon olive oil

• 1 large onion, diced

• 2 cups collard greens, chopped into small pieces

• 1 tablespoon Bragg Liquid Aminos

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1/2 teaspoon red chili flakes

• 1 (32 oz) container vegetable broth

• 4 cups water

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Instructions

1. Drain and rinse the canned black eye peas and set aside.

2. In a large soup pot over medium heat, add olive oil, diced onion, garlic powder, onion powder, smoked paprika, cumin, and red chili flakes. Sauté until onions are translucent.

3. Add black eye peas, collard greens, diced tomatoes, vegetable broth, Bragg Liquid Aminos, and water. Stir well.

4. Bring to a gentle simmer and cook on low to medium heat for 30 minutes, stirring occasionally.

5. Serve hot and enjoy.

Notes

Chop collard greens finely so they soften evenly.

Simmer gently to allow flavors to develop without overcooking the greens.

Adjust spice level to taste with extra chili flakes if desired.

Serve with rustic bread or a simple salad for a complete meal.

Nutrition info is approximate.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Southern-Inspired

Nutrition

• Serving Size: 1 bowl (1/8 of recipe)
• Calories: 210kcal
• Sugar: 6g
• Sodium: 720mg
• Fat: 4g
• Saturated Fat: .5g
• Unsaturated Fat: 3.5g
• Carbohydrates: 34g
• Fiber: 9g
• Protein: 10g