In the South it’s believed that eating black-eyed peas and collard greens on New Year’s Day ensures good luck and prosperity in the year ahead. This less traditional preparation is simple and soothing, with the ham hock often found in traditional “peas and greens.” In Terry Walters’ home they eat this soup all winter long, but on New Year’s Day it especially provides welcome wholesomeness to balance the sweets of the holiday season.

New Year’s Soup


1 medium yellow onion, chopped

4 garlic cloves, minced

1 tablespoon extra virgin olive oil

3 carrots, cut into 1/8-inch rounds (about 2 cups)

3 parsnips, cut into 1/8-inch rounds (about 1 cup)

1 bunch collard greens, stems removed

3 cups cooked black-eyed peas

2 tablespoons chopped fresh oregano

4 cups vegetable stock

1 tablespoon apple cider vinegar

Sea salt and freshly ground black pepper


In soup pot or large Dutch oven over medium heat, sauté onion and garlic in olive oil 3 minutes or until soft. Add carrots and parsnips and sauté 3 minutes. Chop collard greens into bite-size pieces and add to pot along with black-eyed peas and oregano. Add vegetable stock, bring to boil, cover, reduce heat and simmer 20-25 minutes. Stir in apple cider vinegar and season to taste with salt and pepper. Remove from heat and serve.

Serves 6


For a heartier meal, stir 1 cup cooked quinoa or millet into soup before serving.

*Reprinted with permission from Clean Start by Terry Walters, Sterling Epicure 2010.*