For a richer flavor, consider using homemade vegetable broth. Adjust the amount of cider vinegar according to your preference for tanginess. If you prefer a smoother soup, use an immersion blender to partially blend before adding the quinoa.
New Year's Soup
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS66
Welcome the new year with a symphony of flavors! This heartwarming soup blends the earthy goodness of black-eyed peas and collard greens, promising luck and prosperity in every spoonful. A delicious tradition reimagined for your modern table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Fiber8 g
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Protein10 g
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Saturated Fat1 g
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Sodium556 mg
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Sugar4 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a soup pot over medium heat. Add garlic; cook and stir until it begins to brown, about 3 minutes. Add onion and carrots; cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Add collard greens; cook and stir until wilted, about 5 minutes.
02
StepAdd black-eyed peas and pour in vegetable broth; bring to a boil. Reduce the heat to low, cover, and simmer until vegetables are softened, 20 to 25 minutes.
03
StepMeanwhile, bring water and quinoa to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer until all water has been absorbed, about 10 minutes.
04
StepStir cooked quinoa into soup and continue simmering until collard greens are tender, about 10 more minutes. Stir in cider vinegar and season with salt and pepper.
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RECIPE REVIEWS
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Karley Considine
Jun 29, 2025I substituted kale for collard greens and it worked perfectly. Great recipe!
Ora Vandervorthettinger
Mar 21, 2025I added a ham hock and it was so delicious! Definitely making this again.
Amie Stamm
Oct 25, 2024This recipe is amazing! My family loved it, even my picky eaters.
Sam Collins
Oct 20, 2024The quinoa adds a nice texture to the soup. Will be making this every New Year's!
Clementina Tromp
Sep 26, 2024Super easy to make and perfect for a chilly day. Thanks for the recipe!