This rustic, flavorful New Years Soup is one way to eat healthier (whether resolutions are part of your New Year or not)! Make this big batch recipe to share with family and friends, or freeze to enjoy later.
A new New Years Soup Tradition
There are many stories suggesting the origins and beliefs surrounding New Years Soup and eating beans (especially black eyed peas), greens and bacon or pork in the New Year. And, while I originally started making this soup in hopes of bringing good luck to our household throughout the year, it has turned into a family tradition that I look forward to continuing for a long time to come… And that’s lucky enough for me.
The tradition started with Thanksgiving Turkey leftovers. Following each family dinner, I would make homemade stock – bone broth, really – from the turkey leftovers by boiling the bajeezus out of the bones for hours. Then I’d strain the liquid and proceed to make Turkey Wild Rice Soup which I then shared with my family.
This holiday season, a variety of dinners yielded some beautiful pork bones. Knowing I wanted to make my New Years Soup anyway, I decided to make bone broth and use that instead of prepared broth and using the liquid in the cans of beans that I used in the soup. It’s really good either way, but the flavors were notably richer.
My New Years Soup is really just a mash-up of ingredients – but then again, it seems that they all are. This kind of soup was likely made “back in the day” with whatever ingredients were on hand. And with some exceptions, that’s how I like to make it too.
The most important thing about it to me is that the main course from our holiday dinners serves another function. We all get to share and enjoy multiple meals from one big family dinner. This labor of love is healthy, wholesome and delicious, and it’s something that we all look forward to… Together. And as I said earlier, that’s lucky enough for me.
New Years Soup with Beans Greens and Bacon
This rustic,flavorful New Years Soup is one way to eat healthier (whether resolutions arepart of your New Year or not)! Make this big batch recipe to share with family andfriends, or freeze to enjoy later.
Ingredients
- 6 - 8 cups pork broth (see notes below)
- 1 pound pork, cooked (pulled pork, bacon, etc.)
- 4 cups Russet potatoes, peeled and cubed (2 large potatoes or 1½ pounds)
- 2 cups carrots ,chopped (4 – 5 carrots)
- 2 cups celery, chopped (4 – 5 ribs)
- 3 cups yellow onion, chopped
- 4 - 5 cups fresh greens: kale, spinach, arugula, etc., plus more for serving
- 2, 15 oz. cans black eyed peas*
- 1, 15. oz. can great northern or navy beans*
- 1, 15 oz. can red kidney beans*
- 1, 15 oz. can butter beans*
- 2, 15 oz. cans diced tomatoes with liquid
Instructions
-
In a large covered soup pot or Dutch oven, combine all ingredients and stir well. Bring to a boil, stir well again, cover and reduce heat to medium low. Cook for 45 minutes, stirring occasionally, or until potatoes and carrots are tender. Serve immediately, or cool completely and refrigerate until ready to serve.
-
To serve:
*Add more greens on top of a hot bowl of soup (optional). Baby greens “melt” beautifully into the mix!
*Enjoy with some nice, crusty bread.
Recipe Notes
For the potatoes and carrots, peeling is entirely optional. Save yourself some work and add fiber and nutrients to the soup by keeping the peels on.
If you don’t have homemade stock or broth, you can also use all the liquid from the cans of beans in the recipe. And/or, you can also use something like Better Than Bullion chicken or veggie broth to add the desired amount of liquid to this recipe.
I’D LOVE TO KNOW IF YOU TRY THIS RECIPE!
Please leave a note here on the blog in the comments below, or share your creations on Facebook, Pinterest, Instagram, and/or Twitter!
Make sure to use the hashtag #baconfatte and tag @baconfatte in your social media posts!
LIKED THIS? FEAST ON THESE:
Tater Tot Dish Soup
Mediterranean Chili with White Beans and Lamb
Rustic Pork, Bean and Vegetable Stew
Fresh Greens and Fruit Smoothie
Blackened Crappie with Andouille, Beans and Rice
Signature Butternut Chowder with Corn, Sage and Bacon
Chimichurri Salad with Beans and Tomatoes
Rice and Beans with Corn and Chimichurri recipe
Chimichurri Salad with Beans and Corn
Mixed Chimichurri Salad with Beans, Cherry Tomatoes, Green Onions and Lettuce
This recipe is amazing! We loved all those lovely beans, veggies, and greens! It’s a flavor bomb in a bowl!
Thanks, Julie! We couldn’t agree more… This is a wonderfully hearty and delicious soup!