• 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.


  • 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


  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. Bring to boiling; reduce heat. Add the next seven ingredients (through crushed red pepper, if using). Cover and simmer 20 minutes or until vegetables are very tender.
  2. Season to taste with red wine vinegar. Sprinkle with parsley.

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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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