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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.

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 (44)

(5 from 23 votes)
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Juanita16 hours ago
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Love the help with meal planning your récipies have

Susie2 months ago
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This delicious soup just tastes like health! I feel so nourished when i eat it. It’s a staple in our house. I’ve subbed kale for the collards and various beans for the black-eyed peas if I don’t have them. Also, used 2-3 regular onions instead of leeks. It’s always awesome!

Ana Ormonde3 months ago
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Thank you for sharing this recipe first time making it, and now it’s one of our favorites

Lisa3 months ago
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Our New Year’s Day tradition for the past several years—absolutely delicious! After holiday excesses, this is exactly what I crave.

Trisha Monteleon3 months ago
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I didn’t grow up eating black-eyed peas or collard greens so I didn’t have any specific expectations for this soup. It was delicious! Definitely going into my soup rotation. I added a little bit of leftover shredded cabbage but no other modifications.

Rachel3 months ago
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Yummm!!! Now the good luck is sure to come

Tracy3 months ago
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Carnivore husband loved this. I only added mushrooms cause I love them with black-eyed peas. And I took a suggestion from another commenter to add Better Than Bouillon,. Good ideas and the soup is full of good tastes.

Susan3 months ago
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Outstanding and so easy to make! The whole family loved it! .. The only thing I changed is I replaced collard greens with fresh spinach added at the end as husband doesn’t like collard greens. But other than that, I made no changes. Used Organic Better Than Bouillon to make the broth and I find that using that instead of boxed broth results in more flavorful soups. I also use less than the one teaspoon per cup as it is so flavorful. Enjoy.

Tracy3 months ago
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Loved the suggestion to use Better Than Bouillon. Thanks for that. I addedushrroms cause I love mushrooms with black-eyed peas

Emily Grace3 months ago
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Annual tradition! We serve ours over Forbidden rice (decadent black rice) and it’s amazing.

Liz5 months ago
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Bland. Added some yellow curry paste. Not a repeat. Definitely needs a side of cornbread.

William Brittelle5 months ago
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Haven’t cooked yet, but can’t wait to try!! This looks like it could be the bomb!!

Nita1 year ago
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I’m confused by broth amount. It is 32 ounces or 32ounces plus another half (16 ounces) for a total of 48 ounces of 6 cups. Thanks!

Michelle Costa1 year ago
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Made this yesterday! My husband snd I loved it!!!

Lynda Miller1 year ago
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This will definitely be our new New Year’s Day celebration soup.

Lisa1 year 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.

Lan1 year 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.

Rita1 year 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!

shondra1 year ago
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I subbed kale for the collards and it was delicious!

Barbara Thomas1 year 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 Forgue1 year ago
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Looks great

iDon1 year 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?

KaylieH1 year 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.

jan1 year ago
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the print / continue does not work…

Catherine Kohl1 year ago
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I don’t have red wine

Mary Brohard1 year ago
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If you don’t have red wine vinegar, what is a substitute?

Sheila1 year 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 LeBlanc1 year ago
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I see avocado in the photo but not in print.

Cheri1 year ago
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I think that may be zucchini.

Karen1 year ago
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Awesome *((

Meg Griffith1 year ago
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Yummy

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

Rhonda1 year ago
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Is there a substitute for collard greens

Katie1 year ago
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I like spinach instead

Jen M1 year ago
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I think Kale works great.

Gwenda Bowman1 year ago
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Will make this

Lee1 year ago
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Copy and paste.

Sandy1 year ago
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No print option?

C1 year 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”

Kurt2 years 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 Lebosse1 year 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.

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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 Chamberlain2 years 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.

Minnow1 year ago
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This site is such a gift!

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Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

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