I’ll be honest, the first time I made this soup I wasn’t sure what all the fuss was about. My neighbor had been going on and on about how her family made black-eyed peas every New Year’s Day for good luck, and I thought it sounded like one of those old traditions that probably didn’t taste as good as people claimed.
Then I tried it. And now I get it.
This isn’t just soup. It’s thick, hearty, and packed with flavor. The black-eyed peas get creamy, the sausage adds all that savory goodness, and the collard greens bring everything together. The whole thing simmers in the crockpot overnight, so you wake up on New Year’s Day to a house that smells incredible and a meal that’s already done.
No stress, no last-minute cooking, just a big pot of comfort food ready to go.
What Is New Year’s Soup?
This is a Southern tradition that goes way back. Black-eyed peas are supposed to bring luck, collard greens represent money, and pork means progress because pigs root forward as they eat.
The soup itself is thick and hearty. It’s not brothy like chicken noodle soup. It’s more like a stew with tender peas, soft greens, chunks of sausage, and just enough liquid to bring it all together. The Rotel tomatoes give it a little kick without making it spicy, and the apple cider vinegar brightens everything up.
Why You’ll Love This Recipe
It cooks itself while you sleep. Throw everything in the crockpot before bed, and wake up to a fully cooked meal.
The flavor gets better the longer it sits. Day two leftovers are honestly better than day one, which is rare for soup.
You can use whatever sausage you have. Pork, chicken, turkey, it all works. I’ve even used leftover kielbasa before and it turned out great.
It’s filling enough to be a complete meal. You don’t need a ton of sides. Just some cornbread or crusty bread and you’re set.
Recipe Tips for Success
Soak the peas for at least two to three hours. They cook more evenly and get tender faster. If you forget, just add an extra hour or two to the cooking time.
Don’t skip browning the sausage. That step adds so much flavor. Those crispy edges and browned bits make a difference.
Wash the collard greens really well. They can be gritty, so fill your sink with cold water and swish them around a few times until the water stays clear.
Add the sugar. It sounds weird, but it balances out the bitterness in the greens. You won’t taste sweetness, you’ll just notice the greens taste better.
Taste before serving. Every batch is a little different depending on your sausage and how salty your stock is, so always taste and adjust at the end.
Ingredient FAQ
Can I use canned black-eyed peas? You can, but they won’t hold up as well during the long cooking time. If you do use canned, add them in the last hour of cooking so they don’t turn to mush.
What kind of sausage works best? Any kind. I usually use pork because I like the flavor, but chicken or turkey sausage work just as well. Smoked sausage or kielbasa are also great options.
Do I have to use collard greens? Nope. Kale, mustard greens, or turnip greens all work. Each one has a slightly different flavor, but they all turn out good.
What if I don’t have Rotel? Use a regular can of diced tomatoes and add a small can of diced green chiles. It’s basically the same thing.
Can I make this on the stovetop instead? Yes. It’ll take about 2 to 3 hours on low heat. Just keep an eye on the liquid and add more water if it gets too thick.
How to Make New Year’s Soup – Step by Step
1. Soak the black-eyed peas. Put the peas in a big bowl and cover them with warm water. Let them sit for at least two to three hours. When you’re ready to use them, drain them in a colander and give them a quick rinse.
2. Wash and prep the collard greens. Fill your sink with cold water and add the greens. Swish them around to loosen any dirt. Drain and repeat until the water stays clear. Remove the tough stems by folding each leaf in half and cutting along the stem. Then chop the leaves into large, rough pieces.
3. Brown the sausage. Heat a large skillet over medium-high heat. Add the sausage links and cook them until they’re browned on all sides, about 8 to 10 minutes. Move them to a cutting board and let them cool for a few minutes before slicing.
4. Assemble everything in the crockpot. Add the drained black-eyed peas to the crockpot first. Then pile in all the collard greens. They’ll seem like way too much, but they cook down. Add the sliced sausage on top.
5. Add the liquids and seasonings. Pour in both cartons of chicken stock. Add the minced garlic, the entire can of Rotel with its juices, the apple cider vinegar, and the tomato paste. Sprinkle in the sugar, then add salt and pepper. Stir everything together, pushing the greens down into the liquid.
6. Add water and cook. Pour in about 1 ½ cups of water. Put the lid on the crockpot, set it to low, and let it cook for 10 hours. If you start it before bed, it’ll be ready when you wake up.
7. Taste and adjust. When the soup is done, take off the lid and give it a good stir. Taste it and see what it needs. More salt? Add it. Want more tang? Splash in a little more vinegar. Too thick? Add more water.
8. Serve it up. Ladle the soup into bowls and serve it hot. A piece of cornbread on the side is traditional, but any bread works.
Variations to Try
This recipe is flexible, so you can change it up depending on what you have or what you like.
Use a smoked ham hock instead of sausage for a more traditional version. Just toss it in whole and pull it out at the end to shred the meat.
Add some diced potatoes in the last two hours of cooking if you want to stretch it further.
Throw in a bay leaf or two while it cooks for extra flavor. Just remember to fish them out before serving.
If you like it spicy, add a diced jalapeño or a few dashes of hot sauce at the end.
Serving Suggestions
This soup is a meal on its own, but a few simple sides make it even better.
Cornbread is the classic choice. The slightly sweet, crumbly texture goes perfectly with the savory soup.
Hot sauce on the table lets everyone adjust the heat to their liking.
Sliced green onions on top add a fresh crunch and a little bite.
What All Goes in New Year’s Soup?
1 lb dry black-eyed peas, soaked for 2 to 3 hours
4 bunches collard greens, washed, stems removed, roughly chopped
2 lbs sausage links (pork, chicken, or turkey), browned and sliced
2 small cartons chicken stock (about 4 cups total)
1 ½ tsp minced garlic
1 large can Rotel tomatoes (10 oz)
3 tbsp apple cider vinegar
1 tbsp tomato paste
1 tbsp sugar
1 ½ cups water, plus more as needed
Salt and pepper to taste
Optional: hot sauce for serving
Can New Year’s Soup Be Frozen?
Yes, and it freezes really well. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It’ll keep for up to three months.
When you’re ready to eat it, thaw it overnight in the fridge. Reheat it gently on the stovetop, adding a little water or stock if it’s too thick.
I usually make a double batch and freeze half in individual portions for easy lunches. It’s nice to have a container of this in the freezer when you want something filling and comforting.
Frequently Asked Questions
How long does the soup need to cook? At least 10 hours on low in the crockpot. The long cooking time makes the peas tender and lets all the flavors come together.
Can I cook it faster on high? You can, but it won’t taste as good. Low and slow is the way to go for this soup.
Why didn’t my peas get soft? Old peas take longer to cook. If your peas are more than a year old, they might need an extra hour or two. Soaking them first helps a lot.
Can I add more vegetables? Absolutely. Diced carrots, celery, or potatoes all work well. Just add them at the beginning so they have time to cook.
Do I really need the sugar? Yes. It balances the bitterness of the collard greens without making the soup taste sweet. You won’t even notice it’s there, but you’ll miss it if you leave it out.
Prep Time: 20 minutes | Cooking Time: 10 hours | Total Time: 10 hours 20 minutes | Servings: 8 | Calories: 320 per serving
