A hearty Southern Good Luck Soup loaded with black-eyed peas, collard greens, spicy sausage, and chicken broth — a cozy bowl of Southern comfort that might just bring you luck too.

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I still remember the first time I made Southern Good Luck Soup. It was New Year’s Day, cold enough outside that my windows fogged up from just boiling water. I’d heard all my life that if you eat black-eyed peas and greens on the first day of the year, you’ll have good luck. Honestly, I wasn’t sure if I believed that — but after the year I’d just had, I figured it couldn’t hurt to stack the odds in my favor.

I’d been at the grocery store the day before, grabbing last-minute things. The black-eyed peas were almost gone — there was just one lonely bag left on the shelf, like it was waiting for me. Coincidence? Maybe. Or maybe the South’s way of saying, “Girl, it’s time for your luck to change.” I tossed it in my cart along with some collard greens, sausage, and chicken broth, thinking, Alright, let’s do this.

The smell that filled the kitchen while it cooked — oh, it was something else. Smoky, savory, just a little spicy. My husband wandered in, saying, “Whatever that is, don’t invite anyone over. I’m not sharing.” We ended up eating it straight from big mugs on the couch, watching football, feeling full and warm and just… peaceful. Whether it was luck or just good cooking, I can’t say. But I’ll tell you this: every year since, this Southern Good Luck Soup has made a comeback in my kitchen.

Why You’ll Love This Southern Good Luck Soup Recipe?

If you’re anything like me, you crave meals that taste like a hug. This Southern Good Luck Soup is exactly that — comforting, hearty, and just Southern enough to feel nostalgic even if you didn’t grow up below the Mason-Dixon line. It’s one of those one-pot miracles where every bite feels like it’s telling you, everything’s gonna be alright.

It’s not fussy either. You’ve got black-eyed peas for luck, collard greens for money, and sausage because life’s too short not to enjoy a little spice. And while some folks make theirs thick like a stew, I like mine brothy — something you can sip while it’s still steaming, warming your hands and your heart at the same time.

Plus, it’s the perfect excuse to pull out that old Dutch oven your mom gave you years ago that you swore you’d use “someday.” Well, friend, today’s the day.

Ingredient Notes:

Let’s talk about what makes this soup work its magic. Everything plays its part — it’s like a little Southern orchestra in your pot.

• Black-Eyed Peas: The good luck charm of the South. They’re creamy, earthy, and kind of humble — but when simmered right, they shine.

• Collard Greens: The greens are said to symbolize money, which I mean… can’t hurt. They add that deep, slightly bitter flavor that balances the richness of the sausage.

• Spicy Sausage: I like to use hot sausage, because it gives the soup a kick that feels alive. Mild sausage works too, if you’re not chasing fire.

• Chicken Broth: The foundation. It keeps things cozy and flavorful without being too heavy.

• Onion, Garlic & Bell Pepper: This is your flavor base. A little sweat in the pan goes a long way here.

• Lemon: Just a squeeze at the end lifts everything up — it’s like the final high note in a song.

Pro Tip: If you’ve ever had leftover ham from the holidays, dice it up and toss it in. My aunt swears it doubles the “good luck factor.” I don’t know about that, but I do know it’s delicious.

How To Make Southern Good Luck Soup?

Alright, don’t stress — it’s just soup. The magic’s in the simmering.

Step 1: Soak the Peas.
You’ll need to plan ahead a bit here. Let your black-eyed peas soak overnight in cool water. It softens them up and makes them cook faster the next day. When you’re ready, drain, cover them in fresh water, and simmer until tender — about 45 minutes or so. Taste one. If it’s creamy, not gritty, they’re done.

Step 2: Prep the Veggies.
Wash those collard greens well. And I mean really well. They tend to hang onto dirt like it’s their job. Cut out the stems (don’t throw them away!) and chop everything up. Dice your onion, pepper, and garlic while you’re at it.

Step 3: Build the Base.
Drizzle a little olive oil into a big pot over medium heat. Add your onion and chopped stems first — they take longer to soften. Then toss in the bell pepper and garlic. The moment that garlic hits the oil, it’s like the whole kitchen wakes up.

Step 4: Brown the Sausage.
Remove the sausage from its casing (yes, it’s messy, but it’s worth it). Crumble it right into the pot and let it brown. Don’t rush it — you want those little crispy bits. They’re pure flavor.

Step 5: Bring It All Together.
Pour in your chicken broth, scraping the bottom to pick up all that goodness. Then add your cooked black-eyed peas and collard leaves. Stir, cover, and let it all simmer for 10–15 minutes.

Step 6: Brighten and Serve.
Right before serving, squeeze in some lemon juice and season to taste. I always sneak a spoonful to “check” the seasoning, and somehow that turns into three. (No regrets.)

Ladle into bowls, maybe sprinkle a little hot sauce on top, and serve it with cornbread on the side. Southern comfort at its finest.

Storage Options:

This Southern Good Luck Soup keeps like a dream. In fact, it’s better the next day — the flavors deepen, the broth thickens just a little, and it somehow tastes more homemade (don’t ask me how). Store it in an airtight container for up to 4 days in the fridge, or freeze it for a cold day when you need something cozy and low-effort.

And honestly? It reheats beautifully. Sometimes I just stand by the stove with a spoon, “testing it” before anyone else gets a bowl. You’ll understand.

Variations and Substitutions:

Soup recipes are like jazz — the best ones let you improvise.

• No sausage? Use diced ham or smoked turkey. Bacon works too (obviously).

• No collards? Try kale or mustard greens. Even spinach in a pinch — though true Southerners might side-eye you a little.

• Vegetarian version: Skip the sausage and use veggie broth. Add smoked paprika for that same cozy flavor.

• Want it heartier? Add a handful of rice or some diced sweet potatoes. It’ll stretch it further and make it more filling.

• Need more spice? Add cayenne, hot sauce, or crushed red pepper flakes. It’s your kitchen — go wild.

What to Serve with Southern Good Luck Soup?

You can eat it as-is, but let’s be real — no Southern soup is complete without a sidekick.

• Cornbread: The perfect partner. Soft, buttery, and ready for dunking.

• White Rice: Simple, classic, and so satisfying when it soaks up the broth.

• Hot Sauce: A must-have. Keep it nearby.

• Sweet Tea: Because it’s the South. Enough said.

Frequently Asked Questions:

Can I use canned black-eyed peas?
Sure thing. Just rinse and add them near the end so they don’t get mushy.

Can I make it ahead?
Absolutely. It actually gets better after a night in the fridge — kind of like gumbo.

Is it spicy?
That’s up to you! I like mine with a bit of heat, but mild sausage works just as well if you’re cooking for the “no-spice” crowd.

There’s something about this Southern Good Luck Soup that feels a little magical — maybe it’s the tradition, maybe it’s just the comfort. Either way, it’s one of those recipes that never fails to make me feel grounded.

Whether you’re chasing good fortune, warmth, or just something that makes your kitchen smell like a Southern grandma’s house, this soup’s got you covered. So go on, make a pot, grab a spoon, and maybe — just maybe — your year will get a little luckier too.

What about you? Do you have a New Year’s recipe or food you swear brings good luck? I’d love to hear your story.

Keep the Flavor Coming – Try These:

Cajun Chicken Alfredo with Broccoli

Shrimp Scampi Pasta Bake

Cheesy Spinach and Mushroom Quiche

Southern Good Luck Soup

A hearty Southern Good Luck Soup made with black-eyed peas, collard greens, spicy sausage, and chicken broth — a flavorful one-pot dish said to bring prosperity and comfort all year long.

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4 Servings

Ingredients

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• 1 c dried black-eyed peas picked through, rinsed, and drained
• 1 large bunch collard greens
• 1 tbs olive oil
• ½ large yellow onion diced
• 1 small red bell pepper diced
• 2 cloves garlic minced
• ½ lb spicy sausage 2–3 links
• 6 c chicken broth
• ½ small lemon
• Salt and pepper to taste

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Instructions

 

Soak and Cook the Black-Eyed Peas

1. Place the black-eyed peas in a medium bowl and cover them with at least 2 inches of cool water. Allow them to soak overnight or for approximately 8 hours. Drain and transfer the peas to a large pot, covering them again with 2 inches of water. Season generously with salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the peas are tender, approximately 45–60 minutes. Drain and set aside.

Prepare the Collard Greens and Vegetables

1. Rinse the collard greens thoroughly under cool water to remove any grit. Using a sharp knife, remove the stems and chop them finely. Cut the leaves into wide strips, then chop them into smaller pieces. Set the greens aside. In a separate bowl, prepare the diced onion, red bell pepper, and minced garlic for cooking.

Cook the Aromatics and Sausage

1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and chopped collard stems, cooking for 2–3 minutes or until they begin to soften. Stir in the red bell pepper and garlic, cooking for an additional minute. Remove the sausage casings and crumble the sausage into the pot. Cook, stirring frequently, until the sausage is browned and no longer pink.

Add the Broth and Simmer

1. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Stir to combine. Bring the mixture to a simmer and cook for approximately 10 minutes, allowing the flavors to blend.

Incorporate the Black-Eyed Peas and Collard Greens

1. Add the cooked black-eyed peas and chopped collard green leaves to the pot. Continue simmering for another 10 minutes, or until the greens are tender and the flavors are well integrated.

Season and Finish

1. Squeeze in the juice from half a lemon to brighten the flavor. Season the soup with salt and freshly ground black pepper to taste. Stir gently, then remove from heat.

Serve

1. Ladle the soup into bowls and serve warm. This dish pairs beautifully with freshly baked cornbread or steamed rice.

Notes

To prepare this Southern Good Luck Soup gluten-free, use a certified gluten-free sausage and ensure that your chicken broth is labeled gluten-free. Substitute with gluten-free cornbread or a grain such as rice or quinoa for serving. Additionally, verify that all seasoning blends and packaged ingredients, including spices, are certified gluten-free to avoid cross-contamination.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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