The Sweet Life with Christine Kropp; New Year, New Decade ... Good Luck Soup!

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Christine Kropp

WOW, 2020! The possibilities seem endless as we start a new month, a new year and even a new decade. I’m not one to make too many resolutions, but I do tend to promise myself to eat healthier in January after a few weeks of over-indulging during the holidays.

Not much of a veggie-lover, this year I’m looking to try new recipes that are more whole foods, plant-based, using local ingredients and ready to eat as quick as possible. Standing in the check-out line at the grocery store, I noticed a colourful magazine noting Winter’s Best Soups. Sounds like a great way to start as the winter has started to set in again in Muskoka.

Leafing through the magazine, I stumbled upon New Year’s Soup. Thinking the “cabbage soup diet” that some would enjoy this time of year, I was surprised to read that there are many traditions about which foods you should eat starting off a New Year.


In Spain, eating 12 grapes at midnight as the clock strikes once for each hour will bring you luck for the 12 months ahead. 

Ring-shaped cakes and other rounded sweet treats bring a full circle of luck to the eater. In some traditions, a coin is baked inside to bring an extra serving of luck to the one who finds it.

The southern states believe black-eyes peas for good luck and leafy greens to bring money!

My favourite: Doing laundry on New Year’s Day will wash a year of good fortune down the drain.

So I wish for you good luck, and a healthy, prosperous new year .. and a recipe for New Year’s Soup filled with black-eyed peas and collard greens!

CHRISTINE KROPP .. I use my experience as a hotelier, a baker, a hospitality expert, and a world traveller to help curate a life you don’t need a vacation from. My lifestyle blog “The Sweet Life” includes food, fun and festive living.

Follow Me:


Instagram: @christine__kropp




2 leeks, trimmed, halved and sliced

1 cup chopped celery

1 cup chopped carrots

3 cloves garlic

48oz vegetable broth

4 cups chopped stemmed collard greens (or kale)

2 (15oz can) black-eyed peas, drained and rinsed

1 med zucchini, halved lengthwise and cut into ¼” thick slices

2 tsp Italian seasoning, crushed

¾ tsp smoked paprika

½ tsp crushed red pepper (optional)

1 -2 tbsp red wine vinegar

2 tbsp chopped fresh parsley

In a large soup pot, add leeks, celery, carrots and garlic and cook for approximately 5 minutes or until vegetables are tender, stirring frequently. Add water 1-2 tbsp at a time to prevent sticking

Bring to boiling, reduce heat.

Add vegetable broth, collard greens, zucchini, and seasonings, stir to combine.


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