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  • Prep-time: / Ready In:
  • Makes 12 cups

Tradition says that on New Year’s Day, eating black-eyed peas brings luck and greens brings money. You’ll feel pretty rich and lucky eating this soup any day. For more festive recipes, see our Holiday Menu Builder.

New Year's Day Soup

Ingredients

  • 2 leeks, trimmed, halved, and sliced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cloves garlic, minced
  • 1½ 32-oz. containers low-sodium vegetable broth
  • 4 cups chopped stemmed collard greens
  • 2 15-oz. cans no-salt-added black-eyed peas, rinsed and drained
  • 1 medium zucchini, halved lengthwise and cut into ¼-inch-thick slices
  • 2 teaspoon Italian seasoning, crushed
  • ¾ teaspoon smoked paprika
  • ½ teaspoon crushed red pepper (optional)
  • 1 to 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a large pot cook leeks, celery, carrots, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the next seven ingredients (through crushed red pepper, if using). Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are very tender.
  2. Season to taste with red wine vinegar. Sprinkle with parsley.

Comments (30)

(5 from 13 votes)
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Lynda Miller2 weeks ago
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This will definitely be our new New Year’s Day celebration soup.

Lisa3 weeks ago
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We have made this recipe for three years now, so it’s become part of our New Year’s Day tradition. It is nourishing and delicious.

Lan3 weeks ago
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I was looking for recipes for New Year’s Day leftovers and found this. I didn’t have enough black eyed peas to make recipe as written so I used purple hull peas (brought fresh at farmer stand and frozen). I increased each vegetable 1/2 cup and added some shallots. Served topped with cornbread croutons.

Rita3 weeks ago
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This was a great New Years Day recipe! Not only delicious, but the recipe was so easy to follow and quick to prepare. Highly recommend and will make this again even if it’s not New Year’s Day!

shondra3 weeks ago
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I subbed kale for the collards and it was delicious!

Barbara Thomas3 weeks ago
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Just made this. Added a couple of extra veggies (fresh corn off the cob and a handful of green beans). Taste-tested it with a little piece of cornbread and it’s delish!! Definitely will keep this one for future use!!

Susan Forgue3 weeks ago
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Looks great

iDon3 weeks ago
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Yum! Substituted spinach for the collard greens. Do you add the red wine vinegar and parsley to individual bowls or the pot itself?

KaylieH3 weeks ago
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So good my family loved it! I also had a nice side salad with this. I was worried it wouldn’t taste good but making this a yearly tradition now! The splash of vinegar at the end really brings it together.

jan3 weeks ago
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the print / continue does not work…

Catherine Kohl3 weeks ago
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I don’t have red wine

Mary Brohard4 weeks ago
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If you don’t have red wine vinegar, what is a substitute?

Sheila3 weeks ago
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I have used apple cider vinegar as a substitute. It may not taste exactly the same, but should have an acid/fruit flavor.

Rossana LeBlanc4 weeks ago
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I see avocado in the photo but not in print.

Cheri4 weeks ago
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I think that may be zucchini.

Karen1 month ago
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Awesome *((

Meg Griffith1 month ago
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Yummy

Katie1 month ago
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Thank you. Your recipe is quite clear. I think perhaps you have some rude readers.

Rhonda1 month ago
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Is there a substitute for collard greens

Katie4 weeks ago
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I like spinach instead

Jen M1 month ago
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I think Kale works great.

Gwenda Bowman1 month ago
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Will make this

Lee1 month ago
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Copy and paste.

Sandy1 month ago
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No print option?

C1 month ago
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Yes, printer icon is at the very top – where it tells you “prep time, number of servings, and either print or save recipe”

Kurt7 months ago
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Bring to boiling before adding broth? “Next seven ingredients” = broth, collard, peas, zucchini, Italian seasoning, smoked paprika, crushed red pepper. Confusing.

Ginnie Lebosse3 weeks ago
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Made this last night for New Years Eve.
Had to make a few substitutions such as different beans and way too many collards which needed extra broth.
It turned out great. Because we could assemble the ingredients ahead of time we were able to enjoy our champagne with minimal interruptions.
A keeper.

Courtney Davison2 months ago
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Hi Kurt, I’m so sorry about the error. The instruction should have said to bring to boiling after adding those seven ingredients. I’ve updated the recipe accordingly. Thank you for bringing it to our attention.
Warmly,
Courtney Davison
Associate Editor for Forks Over Knives

Rhonda Chamberlain9 months ago
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I just made this for the first time. It smells delicious. My husband’s cardiologist suggested a plant based diet last week. I’ve jumped in with both feet! Luckily I love to cook and have some skill. I have been reading recipes from this site feverishly. Thank you.

Minnow3 weeks ago
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This site is such a gift!

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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