New Years Black Eyed Pea and Cabbage Soup

Annette Rinehart


I like this recipe for New Years Day. The peas for good luck and the cabbage for money, but this really is good for any day, I also serve cornbread muffins or sliced french bread with this. YUM!

★★★★★ 5 votes
20 Min
1 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a quick, easy and tasty soup to enjoy on New Year's Day. I really liked the addition of Rotel and used the original version. You do taste some heat, but not too much. If you like things spicy, feel free to use the hot version. I was a bit concerned that there was no liquid added to the recipe. But as the soup simmered it produced its own liquid. If you want it a bit more soupy, just add water or vegetable broth until it suits you!


2 can(s)
black-eyed peas
1 can(s)
rotel (any degree of spice) i like hot.
1 medium
cabbage head-red or green
1 tsp
salt (or to taste)
1 tsp
black pepper (or to taste)


1Open cans of black-eyed peas, put into 3 quart cooking pot.
2Open can of Rotel, add to pot. Remove cabbage core and chop up into bite size pieces. Put this into pot. Add salt & pepper to taste.
3Cook on medium heat until cabbage is soft.
4Serve in bowls with cornbread or french bread on the side.

About New Years Black Eyed Pea and Cabbage Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Recipe For: The Best Cabbage