12 Hearty New Years Day Soup Recipes for Good Luck

Every New Year’s Day, there’s a delicious tradition that promises good luck and great flavor—starting the year with a bowl of hearty soup! Whether you’re craving something creamy, chunky, or packed with greens, our roundup of 12 comforting soups is here to inspire your first meal of the year. Dive into these recipes and let’s make your New Year’s Day both tasty and fortunate!

Black-Eyed Pea and Collard Green Soup

Today, as the clock ticks softly towards the early hours, I find myself drawn to the comforting embrace of a bowl of Black-Eyed Pea and Collard Green Soup. There’s something profoundly soothing about the way these humble ingredients come together, offering warmth and nourishment to both body and soul.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups collard greens, stems removed and leaves chopped
• 2 cups black-eyed peas, soaked overnight
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for another minute, until fragrant.
4. Add chopped collard greens to the pot, stirring to wilt slightly, about 3 minutes.
5. Drain soaked black-eyed peas and add them to the pot along with vegetable broth.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes, or until peas are tender.
7. Stir in smoked paprika, salt, and pepper, adjusting seasonings to your preference.
8. Simmer for an additional 10 minutes to allow flavors to meld.

Delightfully hearty, this soup boasts a rich texture from the tender black-eyed peas and a slight bite from the collard greens. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for a creamy contrast.

Southern Style Hoppin’ John Soup

Remembering the warmth of a Southern kitchen, this soup brings together humble ingredients in a dance of flavors that feel like home. It’s a dish that whispers stories of tradition and comfort, perfect for those moments when you need a gentle reminder of simpler times.

Ingredients

• 1 cup dried black-eyed peas (soaked overnight for best texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 cup long-grain white rice
• 4 cups chicken broth (vegetable broth for a vegetarian option)
• 1 smoked ham hock (or 1 cup diced ham for quicker cooking)
• 1/2 tsp smoked paprika (for that deep, smoky flavor)
• Salt and pepper (adjust to taste)
• 2 green onions, sliced (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Lower the heat if the onions start to brown too quickly.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the soaked black-eyed peas, rice, chicken broth, ham hock, and smoked paprika to the pot. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 45 minutes, or until the peas and rice are tender. Tip: Check occasionally to stir and ensure the liquid hasn’t evaporated too quickly.
6. Remove the ham hock, let it cool slightly, then shred the meat and return it to the pot. Discard the bone.
7. Season with salt and pepper to taste. Tip: Start with a little, you can always add more.
8. Serve hot, garnished with sliced green onions.

Brimming with the earthy sweetness of black-eyed peas and the smoky depth of ham, this soup is a hearty embrace in a bowl. For a twist, serve it over a scoop of creamy grits or alongside a slice of cornbread to soak up every last drop.

Lentil and Sausage New Year Soup

Comfort comes in many forms, and on this quiet evening, it’s the simmering pot of Lentil and Sausage New Year Soup that fills the kitchen with warmth. This dish, a hearty blend of earthy lentils and savory sausage, is a gentle reminder of the simple joys that cooking can bring.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 lb Italian sausage, casings removed
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth (low sodium preferred)
• 1 cup diced carrots
• 1 cup diced celery
• 1 tsp dried thyme (adjust to taste)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onions and minced garlic to the pot, sautéing until the onions are translucent, about 5 minutes.
3. Add the Italian sausage, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in the rinsed lentils, chicken broth, diced carrots, diced celery, and dried thyme, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste before serving.

A bowl of this soup offers a comforting texture, with the lentils perfectly tender and the sausage adding a rich depth of flavor. Serve it with a slice of crusty bread for dipping, or sprinkle with fresh parsley for a pop of color.

Vegetarian Black-Eyed Pea Soup

Remembering the quiet hum of the kitchen, the way the light filters through the curtains in the late afternoon, I find myself drawn to the simplicity and heartiness of Vegetarian Black-Eyed Pea Soup. It’s a dish that carries the warmth of home, a gentle reminder of the comfort found in the simplest ingredients.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 carrot, diced (about 1/2 cup)
• 1 celery stalk, diced (about 1/2 cup)
• 1 tsp smoked paprika (adjust to taste)
• 4 cups vegetable broth
• 2 cups water
• 1 lb dried black-eyed peas, rinsed and picked over
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, garlic, carrot, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in smoked paprika and cook for 30 seconds to release its flavors.
4. Pour in vegetable broth and water, then add black-eyed peas and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer until peas are tender, about 45 minutes to 1 hour. Stir occasionally to prevent sticking.
6. Remove bay leaf. Season with salt and pepper to taste before serving.

Velvety and rich, this soup offers a comforting embrace with each spoonful. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for a creamy contrast.

Spicy Mexican Black Bean Soup

Cool evenings call for a bowl of something hearty and warming, a dish that wraps you in comfort with every spoonful. This Spicy Mexican Black Bean Soup is just that, a blend of rich flavors and spices that come together in a soothing, velvety broth.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (adjust to taste)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• Salt to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and jalapeño, cooking for another minute until fragrant.
4. Sprinkle in ground cumin and smoked paprika, stirring to coat the onions and garlic, about 30 seconds.
5. Add black beans, vegetable broth, and diced tomatoes to the pot, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
7. Using an immersion blender, partially blend the soup until it reaches your desired consistency, leaving some beans whole for texture.
8. Season with salt to taste, then ladle into bowls.
9. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing.

A bowl of this soup offers a delightful contrast between the creamy beans and the bright, tangy lime. For an extra touch, top with avocado slices or a dollop of sour cream to balance the heat.

Slow Cooker Ham and Cabbage Soup

Zesty mornings call for comforting bowls, and nothing whispers home quite like the simmering promise of Slow Cooker Ham and Cabbage Soup. It’s a dish that cradles the soul, blending simplicity with depth, perfect for those days when time seems to stretch endlessly.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 lb cooked ham, diced
• 4 cups chicken broth (low sodium preferred)
• 1 small head cabbage, chopped (about 6 cups)
• 2 carrots, sliced (about 1 cup)
• 2 potatoes, diced (about 2 cups)
• 1 tsp dried thyme
• 1/2 tsp black pepper (adjust to taste)
• 1 bay leaf

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add diced ham, chicken broth, cabbage, carrots, potatoes, thyme, black pepper, and bay leaf.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
4. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Gently ladled into bowls, this soup offers a harmonious blend of tender vegetables and savory ham, each spoonful a testament to the slow cooker’s magic. Serve it with a slice of crusty bread for dipping, or let it stand as a hearty meal on its own.

Traditional Italian Lentil Soup

Beneath the quiet hum of the kitchen, there’s something profoundly comforting about stirring a pot of Traditional Italian Lentil Soup. It’s a dish that carries the warmth of generations, simmering slowly to meld flavors and memories alike.

Ingredients

• 1 cup dried lentils (rinsed and picked over for debris)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion (diced, about 1 cup)
• 2 carrots (diced, about 1 cup)
• 2 celery stalks (diced, about 1 cup)
• 3 garlic cloves (minced)
• 4 cups vegetable broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• Salt and pepper (adjust to taste)
• 2 cups water (as needed for consistency)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add lentils, vegetable broth, diced tomatoes with their juice, thyme, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer until lentils are tender, about 30 minutes, stirring occasionally.
6. If the soup is too thick, add water, 1/2 cup at a time, until desired consistency is reached.
7. Season with salt and pepper to taste. Remove bay leaf before serving.

Silky with a slight bite from the lentils, this soup is a canvas for your creativity—top with a drizzle of olive oil or a sprinkle of Parmesan for an extra layer of flavor.

Smoky Split Pea Soup with Ham

Sometimes, the most comforting meals are the ones that simmer slowly, filling the kitchen with warmth and nostalgia. This smoky split pea soup with ham is one of those dishes, a humble yet deeply satisfying bowl that feels like a hug on a chilly evening.

Ingredients

• 1 lb dried split peas, rinsed and picked over (for any debris)
• 1 large onion, diced (about 2 cups)
• 2 carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp olive oil (or any neutral oil)
• 1 lb smoked ham hock or ham bone
• 6 cups water (more as needed)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper (adjust to taste)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and smoked paprika, cooking for another 30 seconds until fragrant.
4. Add the split peas, ham hock, and water, bringing to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the peas are completely soft and the soup has thickened.
6. Remove the ham hock, let it cool slightly, then shred the meat off the bone and return it to the soup.
7. Season with salt and pepper to taste, simmering for an additional 5 minutes to meld the flavors.

The soup should be luxuriously thick, with the smoky ham and earthy peas creating a harmony of flavors. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for a creamy contrast.

Chicken and Dumplings Soup for New Year

Comforting and hearty, this Chicken and Dumplings Soup is a warm embrace on a chilly New Year’s day, blending tender chicken with fluffy dumplings in a savory broth that whispers of home.

Ingredients

• 2 cups all-purpose flour (for dumplings, sifted)
• 1 tbsp baking powder (for fluffier dumplings)
• 1/2 tsp salt (adjust to taste)
• 1 cup milk (whole milk preferred for richness)
• 2 tbsp unsalted butter (melted, or any neutral oil)
• 1 whole chicken (about 3-4 lbs, or use pre-cooked chicken for convenience)
• 6 cups chicken broth (homemade or store-bought)
• 2 carrots (diced, for sweetness)
• 2 celery stalks (diced, for crunch)
• 1 onion (finely chopped, for depth)
• 2 cloves garlic (minced, for aroma)
• 1 tsp thyme (dried or fresh, for earthiness)
• Salt and pepper (to taste)

Instructions

1. In a large pot, combine the chicken and chicken broth. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 45 minutes, or until the chicken is tender and cooked through.
2. Remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the meat, discarding the bones and skin.
3. In the same pot, add the carrots, celery, onion, garlic, and thyme. Simmer for 10 minutes, or until the vegetables are soft.
4. While the vegetables cook, prepare the dumplings. In a bowl, mix the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
5. Drop tablespoon-sized portions of the dumpling dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid, allowing the dumplings to steam and puff up.
6. Return the shredded chicken to the pot. Season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.

Velvety dumplings float atop a golden broth, their soft texture a perfect contrast to the hearty chunks of chicken and vegetables. Serve this soup in deep bowls, perhaps with a sprinkle of fresh parsley for a pop of color, and let the warmth of the dish usher in the New Year with comfort and joy.

Beef and Barley New Year Soup

Yesterday, as the first light of dawn crept through the kitchen window, I found myself craving the comforting embrace of a hearty soup, one that whispers of new beginnings and the warmth of shared meals. Beef and Barley New Year Soup, with its rich broth and tender chunks of beef, feels like a hug in a bowl, perfect for reflecting on the year gone by or welcoming the new with open arms.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes (for richer flavor, brown the beef first)
• 1 cup pearl barley, rinsed (adds a nutty flavor and chewy texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (sweet varieties like Vidalia work well)
• 2 carrots, peeled and sliced (adds a subtle sweetness)
• 2 celery stalks, diced (for a slight crunch)
• 4 cloves garlic, minced (adjust to taste)
• 6 cups beef broth (homemade or low-sodium preferred)
• 1 bay leaf (remove before serving)
• Salt and pepper (adjust to taste)

Instructions

1. In a large pot, heat olive oil over medium heat until shimmering, about 2 minutes.
2. Add the beef cubes, seasoning with salt and pepper, and brown on all sides, about 5 minutes total. Tip: Do not overcrowd the pot to ensure even browning.
3. Remove the beef and set aside. In the same pot, add onion, carrots, and celery, cooking until softened, about 5 minutes.
4. Stir in garlic and cook for 1 minute until fragrant, being careful not to burn.
5. Return the beef to the pot, add barley, beef broth, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until barley is tender and beef is cooked through. Tip: Stir occasionally to prevent sticking.
7. Season with additional salt and pepper if needed. Tip: Let the soup rest for 10 minutes off the heat before serving to allow flavors to meld.

Gently ladled into bowls, this soup offers a symphony of textures, from the tender beef to the chewy barley, all swimming in a deeply flavorful broth. Serve it with a crusty loaf of bread for dipping, or sprinkle with fresh parsley for a pop of color and freshness.

Creamy Potato and Leek Soup

Dusk settles softly outside, and with it comes the craving for something warm, comforting, and effortlessly simple. This creamy potato and leek soup is just that—a gentle embrace in a bowl, perfect for quiet evenings when the world seems to pause.

Ingredients

• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 2 large leeks, white and light green parts only, thinly sliced (about 2 cups)
• 3 medium Yukon Gold potatoes, peeled and diced (about 4 cups)
• 4 cups chicken or vegetable broth (low sodium preferred)
• 1 cup heavy cream (or half-and-half for less richness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 bay leaf (optional for added aroma)

Instructions

1. In a large pot, melt the butter over medium heat until it begins to foam slightly, about 1 minute.
2. Add the sliced leeks, stirring occasionally, until they become soft and translucent, about 5 minutes. Avoid browning to keep the soup’s color light.
3. Stir in the diced potatoes, ensuring they’re well-coated with the butter and leeks, about 1 minute.
4. Pour in the broth, add the bay leaf, and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer until the potatoes are tender, about 20 minutes.
5. Remove the bay leaf. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a standard blender, being careful with the hot liquid.
6. Stir in the heavy cream, salt, and pepper. Warm the soup over low heat for another 5 minutes, stirring occasionally, but do not boil to prevent curdling.

Every spoonful of this soup is a velvety blend of earthy potatoes and sweet leeks, with a richness that’s balanced by the freshness of the vegetables. Serve it with a drizzle of olive oil and a sprinkle of chives for a touch of color and brightness.

Asian Inspired Noodle Soup for New Year

Gently, as the first light of the New Year dawns, there’s a comforting thought of a bowl of warm, Asian-inspired noodle soup, its aroma weaving through the quiet morning like a promise of good things to come.

Ingredients

• 8 cups chicken broth (homemade or store-bought, for depth of flavor)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (toasted, for a nutty aroma)
• 1 inch ginger, sliced (peeled, for a fresher taste)
• 2 garlic cloves, minced (adjust to taste)
• 4 oz rice noodles (thin or thick, depending on preference)
• 1 cup shiitake mushrooms, sliced (fresh or rehydrated)
• 2 cups baby spinach (washed, for a quick wilt)
• 2 green onions, sliced (for garnish)
• 1 tsp chili oil (optional, for heat)

Instructions

1. In a large pot, heat the sesame oil over medium heat until shimmering, about 1 minute.
2. Add the ginger and garlic, sautéing until fragrant, about 30 seconds, to release their flavors.
3. Pour in the chicken broth and soy sauce, bringing the mixture to a gentle boil over high heat.
4. Reduce the heat to low, cover, and simmer for 10 minutes to infuse the broth with the aromatics.
5. While the broth simmers, prepare the rice noodles according to package instructions, then drain and set aside.
6. Add the shiitake mushrooms to the broth, cooking until tender, about 5 minutes.
7. Stir in the baby spinach until just wilted, about 1 minute, for a pop of color and nutrition.
8. Divide the cooked noodles among bowls, ladling the hot broth and vegetables over them.
9. Garnish with green onions and a drizzle of chili oil, if desired, for an extra kick.

Warm and inviting, this noodle soup cradles the soul with its silky noodles and rich, aromatic broth. Serve it with a side of crisp, pickled vegetables for a contrast in textures, or simply enjoy it as is, letting the flavors speak for themselves.

Conclusion

Zesty flavors and hearty ingredients make these 12 New Year’s Day soups not just a meal, but a tradition for good luck. Whether you’re craving something creamy, spicy, or packed with greens, there’s a recipe here to start your year right. We’d love to hear which soup you try—drop a comment with your favorite, and don’t forget to share the love (and this article) on Pinterest!