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New Year’s Day Soup

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 12


  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped sweet onion
  • 1 tablespoon minced garlic
  • 2 pounds Country Ham, chopped
  • 3 (32-ounce) cartons chicken broth
  • 3 (15-ounce) cans black-eyed peas, drained
  • 1 (28-ounce) can diced tomatoes
  • 1 (16-ounce) package chopped turnip greens
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon seasoned salt


In a large Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, until translucent, about 2 minutes. Stir in ham and all remaining ingredients, and bring to a boil. Reduce heat, and simmer until greens are tender, 15 to 20 minutes.