A Rich New Year Resolution Recipe – Black-Eyed Pea Soup with Greens

Black-eyed pea soup with greens - a New Year's Good Luck tradition

Easy New Year’s Resolution

To get more folate in my diet this year!  From avocados to papayas to beans, there are so many tasty foods that are also rich in folate, that is could be an easy resolution to keep.

Great Way to Begin? With this recipe for black-eyed pea soup with greens.

This soup recipe, which contains two folate-rich foods, not only doubles your folate.  It plays on the tradition of eating black-eyed peas and greens to ensure a profitable New Year!  While it’s clearly past New Year’s day, since this is our first Foodie Tuesday column of the year, we figured that it still counts as a New Year “good luck and money” recipe.

According to About.com, some 1500 years ago, it was Jewish custom to eat black-eyed peas in celebration of Rosh Hashanah, the Jewish New Year.  Many cultures believe that eating beans, all of which are rich in folate, bring wealth – not only do they resemble loose coins, but they expand when you cook them.  Just what you want your wallet to do!  And in the Southern United States, the humble nature of the black-eyed pea is echoed by the old expression, “Eat poor on New Year’s, and eat fat the rest of the year.”

Many cultures also believe that eating greens for New Years will bring prosperity. This is because greens, when cooked, look like folded up currency.  Any green will do, but the most common choices are collard, turnip, or mustard greens.

The Recipe

There are many versions of bean and greens soup on the web.  Our version is a combination of two separate recipes from our Go Folic! “Savory and Soulful Recipes” brochure.   For this recipe, we suggest using a bag of your pre-washed favorites, which you can now find in most grocery stores.

Preparation: 15 minutes
Cooking: about 1 hour


  • 3 tbs. Olive Oil
  • 1 medium onion, chopped fine
  • 1 medium green pepper, chopped fine
  • 2-4 cloves garlic, minced
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. red chili flakes
  • 1/4 tsp. ground cloves
  • 1/2 tsp. drid thyme
  • 2 5-8 oz. bags of your favorite sturdy pre-washed, cut greens (e.g., collards, kale, mustard, or a mix)
  • 1 1/2 to 2 quarts chicken broth 8 oz. diced smoked turkey or lean ham
  • 1 small jalapeño, diced (optional)
  • 2 15-oz. cans black-eyed peas, drained and rinsed
  • salt and pepper to taste
  • 1 tsp. apple cider vinegar


  1. In a large dutch oven or soup pot, heat olive oil over medium heat.  Add onion, green pepper, and garlic and sauté until onion is almost translucent.
  2. Sprinkle in dried spices and stir for about 30 seconds, until they begin to release their smell.
  3. Add the greens in handfuls, slightly wilting them before adding the next batch.
  4. Add the stock, jalapeño (if using), black-eyed peas, and salt and pepper.
  5. Bring to boil, then reduce heat.  Simmer 40 – 45 minutes, or until greens are tender.
  6. Adjust seasoning, stir in apple cider vinegar, and serve.
6-8 servings, 185 mcg of folate (46% RDA)

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