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Classic Black-Eyed Pea Soup for New Years Luck

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A humble, hearty Southern soup made with black-eyed peas, ham hock, and aromatic vegetables, simmered low and slow for deep smoky flavor. This traditional New Year’s dish is believed to bring prosperity and is perfect for starting the year grounded and full.

Ingredients

Scale
  • 1 pound dried black-eyed peas
  • 1 large ham hock (about 12–16 ounces)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Cooked white rice (for serving, optional)
  • Hot sauce (for serving, optional)
  • Fresh parsley or green onions, chopped (for serving, optional)
  • Cornbread or crusty bread (for serving, optional)

Instructions

  1. The night before, place the dried black-eyed peas in a large bowl and cover with about 3 inches of cold water. Let soak at room temperature for at least 8 hours or overnight. Drain and rinse well.
  2. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 8-10 minutes until soft and onions are translucent.
  3. Add the minced garlic and jalapeño (if using) and cook for 1 minute until fragrant.
  4. Stir in the dried thyme, smoked paprika, and a pinch of black pepper. Toast for 30 seconds.
  5. Add the rinsed black-eyed peas, ham hock, bay leaf, chicken broth, and water. Stir to combine.
  6. Bring to a gentle boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 1 hour 45 minutes to 2 hours, until peas are tender but not mushy. Stir occasionally and add more water or broth if needed.
  7. Remove the ham hock with tongs and let cool slightly. Pick off the meat, shred it, and discard skin, fat, and bone. Return the shredded meat to the pot.
  8. Remove and discard the bay leaf. Taste and add salt (start with 1 teaspoon) and more black pepper as needed. For a thicker soup, gently mash some peas against the pot with a potato masher.
  9. Serve hot over cooked rice if desired. Top with fresh parsley or green onions and a dash of hot sauce. Serve with cornbread or crusty bread.

Notes

Soaking the peas overnight is highly recommended for best texture. Salt at the end to avoid toughening the peas. The soup improves overnight and freezes well. For a vegetarian version, omit ham hock, use vegetable broth, and add liquid smoke and extra smoked paprika.

Nutrition

Keywords: black-eyed pea soup, New Year's soup, Southern soup, ham hock soup, lucky soup, black-eyed peas, New Year's tradition

Find it online: https://flurpchef.com/classic-black-eyed-pea-soup-for-new-years-luck/