New Year's Soup


New Year's Soup

New Years Soup
6 Hr

Our New Year's Soup is a cross between a soup and a stew that's packed with all sorts of goodness, and a few ingredients that could bring you lots of good fortune. So, grab your biggest ladle and get ready to enjoy steamin' bowls of this all-around good-for-you New Year's Soup. 

What You'll Need

  • 2 (15.8-ounce) cans black-eyed peas, undrained
  • 3 (14-ounce) cans chicken broth
  • 2 (14-1/2-ounce) cans diced tomatoes
  • 1/2 cup chopped onion
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups diced cooked ham
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups chopped fresh collard greens
  • Hot sauce for splashing

What to Do

  1. In a 6-quart slow cooker, combine all ingredients except collard greens and hot sauce; mix well. Add collard greens on top.
  2. Cover and cook on LOW 6 to 8 hours, or until greens are tender. Splash with hot sauce before serving.


Looking for some lighter meals to start the new year with? Check out our FREE eCookbook, Lighten Up: 20 Tasty & Healthy Recipes for the New Year.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 609
  • Calories from Fat 30
  • Total Fat 3.4g 5 %
  • Saturated Fat 1.0g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 46g 91 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 27mg 9 %
  • Sodium 1,127mg 47 %
  • Total Carbohydrates 102g 34 %
  • Dietary Fiber 19g 76 %
  • Sugars 16g 0 %

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I made this soup yesterday and it is very good. I, however, cooked mine in a soup pot on top of the stove because I do not have a 6-quart slow cooker. Don't know if that changed the flavor in any way. I will be keeping this recipe.

When I read the comment section of Mr. Food's recipes, I want to read how something turns out from people who actually followed the recipe as written and not what they would or did change!!

I used left over roast. When I make black-eyed peas, I throw in whatever meat I have on hand, whether it is hamburger, sausage, ham, or leftover roast. It's all good in black-eyed peas.

I'm using cabbage.

I like Kale better and I would use side pork or becan and hot peppers.

I bet you could use Kale in place of the collard greens!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window