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New Year’s Day Black-Eyed Pea Soup

Soups and Salads

Serves Serves 8

When did Black-Eyed Pea Soup become a New Year’s Day tradition? It’s said that eating this soup on New Year’s Day will bring a year’s worth of good luck. We’re not sure when it started, but why not try this recipe paired with our Sonoma County Chardonnay for a cozy kick off to your New Year?


  • 1 pound dried black-eyed peas, soaked overnight
  • 2 cups ham, diced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 cup white wine
  • 1 15-oz can petite diced tomato
  • 4 cups vegetable stock
  • 2 cups kale, chopped
  • 1 bay leaf
  • 2 Tbsp parsley, chopped
  • 2 Tbsp basil, chopped
  • 1 Tbsp thyme, chopped fine
  • Olive oil
  • Salt and pepper to taste

In a large pot over medium heat, sweat the onions, carrots and celery in olive oil until translucent. Add ham and cook until ham is slightly crispy.

Deglaze the pot with white wine, add the peas, tomatoes and vegetable stock.

Bring to a boil, then reduce to a simmer. Add bay leaf, parsley, thyme and basil. Cook for about 40 minutes or until peas are tender.

Once peas have cooked, season to taste with salt and pepper. Serve with a glass of chilled Chardonnay.