Black-Eyed Pea and Collard Green Soup with Ham

A New Year's Tradition: Black-Eyed Pea and Collard Green Soup

The aroma alone is enough to transport you—a comforting blend of ham, garlic, and tender greens. This isn't just a soup; it's a tradition, a culinary hug on a chilly New Year's Day. For years, my family has gathered around this steaming bowl, sharing stories and laughter as the year’s possibilities unfold before us. This recipe, inspired by a Detroit deli, has become a staple in our home, a comforting link to the past and a joyful start to the new.

I remember the first time I made this soup. It was a few years back, right after Thanksgiving. I had a leftover ham bone, a hefty bag of collard greens, and a yearning for something warm and soulful. I stumbled across this recipe, and while I’ve tweaked it over the years to suit my own taste, the essence remains the same. The slow cooking process is key—it allows the flavors to meld and deepen, creating a symphony of tastes that is simply irresistible.

The secret, I believe, lies in the quality of the ingredients. I always use homemade chicken broth; the rich flavor it adds is unmatched. And don't skimp on the garlic! Its pungent aroma permeates the entire soup, adding a delicious depth of flavor. The collard greens, slightly bitter yet undeniably satisfying, provide a welcome counterpoint to the richness of the ham and peas. And the black-eyed peas? They are the heart of the matter, symbolizing good luck and prosperity in the New Year—a sentiment that resonates deeply within me.

This soup isn't just a meal; it's a ritual. The process of preparing it, from soaking the black-eyed peas to the slow simmering, is a meditative experience. It’s a time to reflect on the past year, to appreciate the blessings, and to look forward to the adventures that lie ahead. And when the soup is finally ready, the collective sigh of contentment around the table is its own reward.

Beyond the symbolic significance, this soup is incredibly versatile. I've served it with crusty bread, cornbread, or even alongside a simple green salad. The possibilities are endless. But regardless of what you choose to serve it with, one thing is certain: this soup will warm your body and soul, leaving you feeling nourished, content, and ready to embrace whatever the new year may bring.

My Tip: Don't be afraid to experiment! Feel free to add other vegetables, such as carrots or celery, for extra flavor and nutrition. You can also adjust the amount of ham to your liking. And most importantly, remember that this is your recipe now; make it your own! Happy New Year!

Step-by-step

• On New Year's Eve morning, place homemade chicken bone broth in a crock pot.
• Add ham bone and onions (chopped in 4 pieces), and bay leaves.
• Cook on high until very hot, then shift to low.
• Sort peas and place them in 2 quarts of water; refrigerate (at least overnight).
• The cooking water should be ready after 24 hours or more.
• Strain the cooking liquid and discard the solids.
• In a Dutch oven, add cooking oil.
• Over medium heat, soften the onion for a few minutes, then add garlic for 1 minute.
• Add broth, strained peas, and chopped collards.
• Bring to a boil, then simmer over medium-low heat.
• Add chopped ham and cook for another hour, or until peas and greens reach desired consistency.