This easy black eyed peas and cabbage recipe will have you kicking off the New Year with a burst of flavor and a big smile on your face. Furthermore, it combines tender cabbage and wholesome black-eyed peas for a taste bud fiesta.
What we love about this recipe is it comes together really quickly and can be made in less than 30 minutes with ingredients that can be found in most grocery stores. Cabbage and black eyed peas go really well with krusteaz cornbread, air fryer cornbread, rice, bread, or crackers.
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What you’ll love about this recipe:
Good Luck: Black-eyed peas are often associated with good luck and good fortune. Enjoying this soup on New Year's Day is believed to bring luck and prosperity for the coming year.
Wholesome: The wholesome ingredients, including veggies and ham, make it the perfect choice for a nourishing beginning of the year.
Delicious The Next Day: This soup can be enjoyed the next day as leftovers. The flavors tend to develop overnight, making it convenient and delicious after your New Year's or Christmas Eve celebrations.
Recipe Ingredients
You’ll need the following ingredients to make this amazing Cabbage and Black Eyed Peas soup.“
Recipe Notes
Black-Eyed Peas: Black-eyed peas, add a nutty and earthy flavor to this New Year's day soup. They also contribute a rich and hearty texture to it and pack it with protein and fiber. If you don't have black-eyed peas, you can substitute them with lentils or navy beans.
Ham: Diced ham gives this black-eyed pea soup a smoky and salty flavor, creating a savory contrast to the sweetness of the vegetables. Also, you can use ham bone or ham hock for this recipe. If ham isn't your preference, you can substitute it with smoked sausage, turkey neck, bacon, or even smoked turkey for a similar savory profile.
Cabbage: Chopped cabbage adds a mild sweetness and a satisfying crunch to this soup. It also absorbs the flavors of the broth. If a head of cabbage isn't available, you can use kale, collard greens, mustard greens, or even spinach as substitutes for this black-eye peas recipe.
How to Make Black Eyed Peas and Cabbage Step-By-Step
In a large skillet, large pot, or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Add the onion, celery, and carrots, and cook until they soften.
Add the diced ham and stir and cook for about 2-4 minutes until they heat through.
Pour in your black-eyed peas, chicken broth, green pepper, fresh cabbage, and Cajun seasoning.
Combine the ingredients and bring them to a boil. Lower the heat, and cover your pot with a lid. Let the soup simmer on low heat for about 15-20 minutes.
Serve your black-eyed peas and cabbage soup with white or brown rice, cornbread, or your favorite side dish. Enjoy!
Recipe Tips and Tricks
Saute for Flavor: When sautéing the onions and carrots in olive oil (Step 1), allow them to caramelize slightly for added flavor. This will deepen the taste of your soup.
Fresh vs. Canned Peas: While the recipe calls for canned black-eyed peas you can also use cooked dried black-eyed peas in an instant pot or slow cooker for a slightly different texture. Just make sure to fully cook them before adding.
Herb Infusion: Consider adding fresh herbs like thyme or a bay leaf to the broth (Step 4) for an extra layer of flavor. Be sure to remove them before serving.
Ham Selection: Experiment with different types of ham for a variety of flavors. Additionally, smoked or cured ham can totally add a unique taste to your soup.
Garnish Creatively: When serving, garnish your soup with fresh herbs like parsley or a sprinkle of grated cheese or red pepper flakes for a finishing touch.
Storage and Reheating Instructions
Refrigeration: Allow the soup to cool to room temperature before storing. After cooking, transfer the soup to an airtight container or sealable plastic bag. Label the container with the date to track freshness. This soup will stay fresh in the refrigerator for 3-4 days.
Freezing: Freeze this soup in portions for easy reheating. Also, ensure the container is freezer-safe and leave some space for expansion.
Thawing: If frozen, I recommend thawing the soup in the fridge overnight. This helps maintain the quality of the ingredients. You can also submerge the sealed container in a bowl of lukewarm water, and change the water every 30 minutes until it thaws.
Recipe FAQs
Black-eyed peas are believed to bring good luck during the coming year. The cabbage, or collard greens ensures that one will be prosperous, and the ham symbolizes health.
The tradition of eating black-eyed peas for good luck in the new year has roots in the American South. Additionally, the black-eyed peas represent coins and are thought to bring financial prosperity.
I wouldn't recommend it though some families usually add a dime to the black-eyed pea soup and whoever finds the dime in their bowl will have extra luck.
Cowpea, pink eye pea, purple hull pea, cream pea, or the crowder are other names for black-eyed peas.
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I hope you love this Black Eyed Peas and Cabbage soup recipe! If you make it, be sure to leave a rating so we know how you liked it!
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Recipe
Easy Black Eyed Peas and Cabbage
Equipment
- Large skillet, pot, or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
- Soup bowls
Ingredients
- 2 (15 oz) cans black-eyed peas, drained
- 1 tablespoon olive oil
- ½ cup carrots, peeled and diced
- ½ cup celery
- ½ cup yellow onion
- 1 teaspoon garlic powder
- 1 cup ham, diced
- 1 green bell pepper, diced
- 4 cups chicken broth
- Kosher salt and black pepper to taste
- 4 cups cabbage, chopped
- 1 teaspoon Cajun seasoning
Instructions
- In a large skillet, large pot, or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Add the onion, celery and carrots and cook them until they are softened.
- Add the diced ham and stir and cook for about 2-4 minutes until they heat through.
- Pour in your black-eyed peas, chicken broth, green pepper, fresh cabbage, garlic powder and Cajun seasoning.
- Combine the ingredients and bring them to a boil. Lower the heat, and cover your pot with a lid. Let the soup simmer on low heat for about 15-30 minutes.
- Serve your black-eyed peas and cabbage soup with white or brown rice, cornbread, or your favorite side dish. Enjoy!
Kelly Kardos says
Kanyi This looks absolutely delicious and I can’t wait to try it
Comfort Food and Drinks says
yay!!!
Cheryl Gainer says
Thanks Kani and Essy ! I was wondering what I was going to cook tomorrow and now I know. I love both cabbage and black eyed peas. My family is from the South so it's familiar to us. Never made it this way, I'll definitely let you know the results after tomorrow , thanks
Comfort Food and Drinks says
You're so welcome, Cheryl! We’re so thrilled this recipe is a perfect fit for you. We hope your family loves it, especially with that Southern touch! Can’t wait to hear how it turns out—please let us know how it goes!
Virginia I buckley says
I see that the written recipe says yellow onion, but in the above pictured ingredients is a red onion. Which is better?
Comfort Food and Drinks says
Hi Virginia, that’s a great question! The answer really comes down to personal preference. We love red onions because they’re crunchy and slightly sweet—they’re a go-to for us. Yellow onions turn sweet and delicious when cooked, making them perfect for soups and sauces. White onions are milder, which makes them great for quick dishes like tacos. Shallots, with their tiny size and a hint of garlic flavor, are ideal for fancy sauces.
Kelly Kardos says
Just made this and it’s FABULOUS!!! It’s a keeper for sure. Nutty and a bit sweet-it’s going to go so good with cornbread! Thanks Kanyi!
Comfort Food and Drinks says
Hi Kelly!!!! I’m so glad you loved it! Pairing it with cornbread sounds absolutely perfect—what a cozy and yummy combo! Thanks for trying it out and sharing your feedback—it truly means a lot!
Brian Voss says
This looks delicious! I'm looking forward to giving it a try. I've had the black-eyed peas and Cabbage at New Years but never combined in a single dish. Yes! Having mine with hot water Cornbread!
Thx
Brian V
Comfort Food and Drinks says
Yay! Thanks for your comment, Brian! You've got me curious to try hot water cornbread now!