New Year’s Good Luck Black Eyed Pea Soup

by Marie Hill

A Nourishing Tradition, Done Ahead of Time

Every year, I tend to share this soup right on New Year’s Day. And every year, I hear the same thing:

“It looks amazing - I wish I had seen this sooner.”

So this year, I’m changing the timing.

This recipe is meant to be shared before the rush.
Before the pressure.
Before the calendar flips and suddenly everyone feels like they should be doing something symbolic while already feeling depleted.

One of the most meaningful ways to welcome good luck into a new year is by feeding your body well.

This soup is grounding and soothing by design.
Black-eyed peas provide fiber and slow-digesting carbohydrates that support steady energy.
Chicken bone broth adds minerals and collagen that nourish from the inside out.
Kale and vegetables bring vitamins and antioxidants.
Chicken sausage offers satisfying protein that helps keep you full and balanced.

Comforting, yes.
But also deeply nourishing - and that kind of nourishment is its own form of prosperity to carry into the New Year.

A Simple Southern Tradition

In the South, black-eyed peas have been part of New Year traditions for generations. Over time, they became associated with prosperity, abundance, and starting the year on a steady, well-fed note. Traditionally, they’re eaten on New Year’s Day as a way to welcome what’s ahead.

But there’s never been a rule saying you can only have good luck once.

Why wait until January 1 when you can start layering it now?
A bowl today. Another next week. One pulled from the freezer when the year officially begins.

Consider it momentum - good luck layered upon good luck as you roll fully into 2026 feeling supported, nourished, and grounded.

Why This Version Is More Accessible

In previous years, I made this soup using fresh black-eyed peas that were soaked and simmered. I still love that method when time allows.

This year, I wanted the recipe to meet people where they are.

This version uses canned black-eyed peas, which are widely available year-round and work beautifully here. You can also use frozen black-eyed peas if you find them seasonally at your grocery store.

Both options remove extra steps without sacrificing flavor, texture, or meaning.

Same tradition. Less friction.

This soup is perfect to make ahead - it just gets better as it rests.

The rosemary softens and deepens.
The lemon brightens everything back up.
The broth thickens naturally from blended beans rather than cream.

It freezes well.
It reheats gently.
It feels just as intentional whether you enjoy it on a quiet December evening, serve it on New Year’s Eve, or pull it from the freezer on New Year’s Day when you don’t feel like cooking.

Make it now.
Tuck it away.
Let it be ready when you are.

New Year’s Good Luck Black-Eyed Pea Soup

Ingredients

• 2 cans black-eyed peas (15 oz each), drained and rinsed
  or 3 cups frozen black-eyed peas, thawed

• 2 tbsp extra-virgin olive oil, plus more for serving

• 1 lb bulk spicy Italian chicken sausage, removed from casing (or bulk)

• 1 medium onion, finely diced

• 2 large stalks celery, finely diced

• 5 garlic cloves, minced

• 1 jalapeño, minced (remove seeds for mild, keep for heat)

• 2 tbsp minced fresh rosemary leaves, divided

• 2 tbsp grated lemon zest (from 2 lemons), divided

• 4 cups chicken bone broth

• 2 bay leaves

• 1–2 tsp apple cider vinegar

• 1½ cups Dino kale, roughly chopped

• 1–2 tbsp fresh lemon juice

• Freshly ground black pepper

• Celtic salt or sea salt, to taste

• Lemon wedges, for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium heat.

2. Add onion, celery, and jalapeño. Cook until softened, about 4–6 minutes. Add sausage and cook until lightly browned.

3. Stir in garlic, half the rosemary, half the lemon zest, and freshly ground black pepper.

4. Add bone broth, bay leaves, black-eyed peas, and apple cider vinegar. Bring to a gentle simmer, cover, and cook for 15–18 minutes to allow flavors to develop.

5. Transfer 2 cups of the soup (beans and broth) to a blender. Blend until completely smooth, then return to the pot. Reduce heat to very low and simmer gently for 5–8 minutes to thicken slightly.

6. Turn off heat. Fold in kale and cover until wilted.

7. Stir in fresh lemon juice, then season with Celtic salt and more pepper to taste.

8. Garnish with remaining rosemary, lemon zest, lemon wedges, and a drizzle of olive oil.

Make-Ahead & Freezer Notes

• Allow soup to cool completely before freezing.

• Store in airtight containers for up to 3 months.

• Thaw overnight in the refrigerator or reheat gently from frozen.

• Finish with fresh lemon juice and olive oil after reheating to brighten flavors.

Macros

Recipe makes about 4 generous servings

• Calories: ~420

• Protein: ~27 g

• Carbohydrates: ~28 g

• Fiber: ~8 g

• Fat: ~22 g