What was on your New Year’s Day menu? We had New Year’s Day soup served with baked sweet potatoes and crusty cornbread. This soup has all the traditional foods we normally serve. Collards, black-eyed peas, smoked sausage, onions, garlic, tomatoes, and spices. Yum!

This recipe makes enough to feed at least 6. Double recipe if needed or if it’s too much, freeze leftovers for an easy meal another day.

New Year’s Day Soup

Ingredients

1 lb. dried black-eyed peas

1 large bunch collard greens

1 lb. smoked sausage links

4 cloves garlic, minced

1 medium yellow onion, chopped

1 (32 oz.) carton chicken broth

1 cup water

1 Tbsp. apple cider vinegar

1 (6 oz.) can tomato paste

2 (10 oz.) cans Rotel original tomatoes

3  tsp. salt

Directions

Prepare the peas: Wash the peas to remove any traces of dirt, then place in a large pot of water and soak overnight. Alternative method: Bring washed peas to a boil in a pot of water, remove from heat and let soak for two hours.

Prepare the greens: Wash the collard greens. Fill your sink with cold water, add the greens and swish them around in the water to remove any trace of dirt. Cut the stems away from the largest part of the greens. Stack the greens and with a sharp knife, cut crosswise into strips. Use a salad washer/spinner (this is the one I prefer) to completely clean the greens. Set aside.

Prepare the smoked sausage: Cut smoked sausage links into pieces and brown in oil with chopped onion and garlic.

Combine all ingredients in a large soup pot. Bring to a boil, then reduce heat. Cover and cook over medium low heat until peas are done. Add additional water as needed.

Serve with crusty cornbread.

Download recipe.