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Best Lucky Black-Eyed Pea & Greens Soup Recipe

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This hearty and wholesome soup combines creamy black-eyed peas, tender collard greens, and smoky turkey leg in a rich, flavorful broth. It’s a comforting one-pot meal that’s perfect for New Year’s or any cozy night in.

Ingredients

Scale
  • 1 tablespoon olive oil (or avocado oil)
  • 1 large yellow onion, diced (about 2 cups)
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 1 pound dried black-eyed peas
  • 1 large bunch collard greens (or kale, turnip greens, or mustard greens), about 8-10 ounces, tough stems removed and leaves chopped
  • 1 smoked turkey leg (or ham hock, about 8–10 ounces)
  • 6 cups low-sodium chicken or vegetable broth
  • 2 cups water
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Optional: 1-2 teaspoons apple cider vinegar
  • For serving: hot sauce, chopped fresh parsley or green onions, crusty bread or cornbread

Instructions

  1. Prep Your Peas (The Night Before or Morning Of): Rinse the dried black-eyed peas under cold water in a colander. Pick through them to remove any small stones or shriveled peas. Place them in a large bowl and cover with at least 2 inches of cold water. Let them soak for 6-8 hours or overnight. If you’re short on time, do a ‘quick soak’: bring the peas and water to a boil, remove from heat, cover, and let them sit for 1 hour. Drain and rinse before using.
  2. Sauté the Aromatics (10 minutes): Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Build the Broth (5 minutes): Add the smoked turkey leg (or ham hock) to the pot. Pour in the chicken broth and water. Add the drained black-eyed peas, smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir everything together. Bring the mixture to a boil over high heat.
  4. Simmer the Soup (45-60 minutes): Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes to 1 hour, or until the black-eyed peas are tender but not mushy. Stir occasionally to prevent sticking.
  5. Add the Greens (20 minutes): While the soup simmers, prepare your greens. Remove the tough stems from the collard greens, stack the leaves, roll them up tightly, and slice them into thin ribbons (chiffonade). Once the peas are tender, add the chopped greens to the pot. Stir them in—they will wilt down significantly. Cover and let simmer for another 15-20 minutes, until the greens are tender and vibrant.
  6. Shred the Meat (5 minutes): Using tongs, carefully remove the smoked turkey leg or ham hock from the pot and place it on a cutting board. Let it cool for a few minutes until safe to handle. Use two forks to shred the meat, discarding the skin and bones. Return the shredded meat to the pot and stir it in.
  7. Season and Finish (2 minutes): Remove the bay leaf and discard it. Taste the soup and adjust seasoning. Add a splash of apple cider vinegar (about 1-2 teaspoons) to brighten the flavors.
  8. Serve and Enjoy: Ladle the soup into bowls. Garnish with fresh parsley or green onions if desired. Serve with hot sauce on the side and a big slice of crusty bread or cornbread for dipping.

Notes

Soaking the peas overnight ensures creamy texture. For a vegetarian version, omit the turkey leg, use vegetable broth, and add 1 teaspoon liquid smoke. The soup tastes even better the next day. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: black-eyed pea soup, collard greens soup, lucky soup, New Year's soup, Southern soup, comfort food, one-pot meal

Find it online: https://perkypan.com/best-lucky-black-eyed-pea-and-greens-soup-recipe/