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Sola's New Year's Soup

Rated as 4.25 out of 5 Stars

"Salsa gives this black-eyed pea soup lots of flavor without needing a cabinet-full of spices. It's a great, filling soup for a cold day."
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55 m servings 156
Original recipe yields 12 servings (12 cups)


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  1. Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.

Nutrition Facts

Per Serving: 156 calories; 1.8 28.5 7.7 < 1 562 Full nutrition

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Read all reviews 7
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This soup was delish! I had a group over and there was not a drop left! I did change it up a bit: I one large fresh green pepper and instead of chili powder i used cumin, which gave it a great s...

This was very simple and easy to do. I very much like it. I didn't have frozen bell peppers, so I measured out 10 ounces of fresh and that equaled 2 large bells, seeded and cut into strips. The...

I liked it....easy and hearty...made this in the crockpot.....used all black beans too. Thanks!

Very good healthy recipe. Made it as written except I omitted the corn and the black eyed peas...just used black beans and a little extra rice. Also added some fresh cilantro and used a box of ...

This is the third New Years Day that I’ve made this soup and it’s become a tradition in our house. My family really loves this soup, it’s hearty and very tasty. We like to think of it as a typ...

Really good! I added ground beef and cumin. Topped it with shredded cheese.

Instead of frozen bell peppers, I used a jar of roasted bell peppers that I chopped up. The salsa I used contained fire-roasted tomatoes instead of plain tomatoes. (Those roasted tomatoes and pe...