Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Slow Cooker (or not) Black-Eyed Pea Soup
with pancetta / collard greens / cornbread

Active: 60 Total: 660

We love the cozy combination of flavors in this soup that uses diced pancetta (or ham hock) to build a rich, hearty stock as it cooks.
Smarts #1: Dried beans will take longer to cook the longer they have been sitting on the shelf. If you suspect yours have been sitting around for a bit, add an extra hour to the slow cooker time or an extra 10 to 15 minutes to the stovetop time to be sure they fully soften.
Smarts #2: This soup features rustic, earthy ingredients. Season the soup to taste so that all of the flavors shine.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. 

Tags

Ingredients

Metric
Servings:
4
Black-Eyed Pea Soup:
  • Yams - 12 oz, peeled and cubed (sub sweet potatoes)
  • Collard greens - 5 leaves, stems discarded, leaves finely chopped
  • Onions, medium - 1, diced
  • Jalapenos - 2, diced (remove seeds for less heat)
  • Garlic - 4 cloves, chopped
  • Pancetta - 5 oz, chopped (look for pre-chopped to save time; sub a small ham hock if available)
  • Black-eyed peas, dried - 3/4 cup (sub canned black beans, but use double the amount listed )
  • Stock, any low-sodium type - 6 cups
  • Bay leaves - 2
  • Lemon juice - 1 Tbsp
Cornmeal Muffins:
  • Buttermilk, low-fat - 1/2 cup
  • Butter - 6 Tbsp, plus more for serving
  • Eggs - 1
  • Cornmeal - 1/2 cup
  • Flour, all-purpose - 1/2 cup
  • Baking soda - 1/2 tsp
  • Salt - 1/4 tsp

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Choose Cooking Method

Prep

  1. Yams / Collard greens / Onions / Jalapenos / Garlic / Pancetta - Prep as directed. Store yams and collard greens in their own separate containers. Combine onions, jalapenos, and garlic in one container. Store pancetta in another container. (Can be done up to 5 days ahead)

  2. Beans (if using dried; skip if using canned) - Rinse beans well and pick through them to discard any dirt or pebbles.

  3. Slow cook soup - In the bowl of a slow cooker, combine yams, collard greens, onions, jalapenos, garlic, pancetta (or ham hock), beans, stock, and bay leaves. Cook until beans are tender, 10 to 12 hours on low or 6 to 7 hours on high.

  4. Buttermilk - Set out at room temperature about 20 minutes before cooking.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. When soup is nearly finished cooking, heat oven to 350F / 177C.

  2. Spray a muffin tin with nonstick cooking spray or rub with some cooking oil.

  3. Make cornmeal muffins by melting butter in the microwave. In a small bowl whisk together melted butter, buttermilk, and eggs.

  4. In a larger mixing bowl, whisk together cornmeal, flour, baking soda, and salt. Pour wet ingredients over dry ingredients and stir just until combined (don’t overmix).

  5. Pour batter into prepared muffin tin (this should make about 5 muffins for 4 servings; adjust if customizing). Bake until set in the middle and light golden brown on the edges, ~15 minutes.

  6. When soup is finished cooking, give it a good stir. (If you used ham hock, remove it from the soup and use a fork to remove any meat off the bone. Stir the meat back into the soup.)

  7. Stir lemon juice into soup and season to taste with some salt and pepper. Remove and discard bay leaves.

  8. Serve soup with cornmeal muffins on the side. Spread cornmeal muffins with some butter if you’d like. Enjoy!

Prep

  1. Yams / Collard greens / Onions / Jalapenos / Garlic / Pancetta - Prep as directed. Store yams and collard greens in their own separate containers. Combine onions, jalapenos, and garlic in one container. Store pancetta in another container. (Can be done up to 5 days ahead)

  2. Beans (if using dried; skip if using canned) - Rinse beans well and pick through them to discard any dirt or pebbles.

  3. Buttermilk - Set out at room temperature about 20 minutes before cooking.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a Dutch oven with some cooking oil over medium heat. Add pancetta (or ham hock) and sear on all sides until golden brown, 6 to 8 minutes total. If using pancetta, leave it in the pan (if using ham hock, set it aside).

  2. If the pan looks dry, add some cooking oil. Add onions, jalapenos, and garlic with some salt and saute until tender, 6 to 8 minutes.

  3. Add yams, collard greens, beans, stock, and bay leaves (and ham hock if it was removed). Bring to a simmer. Cover and simmer until beans are tender, 60 to 90 minutes. (Check the soup regularly as it cooks, adding water if the stock reduces too much and no longer covers the ingredients. Reduce heat as needed to be sure it stays at a very low simmer.)

  4. While soup simmers, heat oven to 350F / 177C.

  5. Spray a muffin tin with nonstick cooking spray or rub with some cooking oil.

  6. Make cornmeal muffins by melting butter in the microwave. In a small bowl whisk together melted butter, buttermilk, and eggs.

  7. In a larger mixing bowl, whisk together cornmeal, flour, baking soda, and salt. Pour wet ingredients over dry ingredients and stir just until combined (don’t overmix).

  8. Pour batter into prepared muffin tin (this should make about 5 muffins for 4 servings; adjust if customizing). Bake until set in the middle and light golden brown on the edges, ~15 minutes.

  9. When soup is finished cooking, give it a good stir. (If you used ham hock, remove it from the soup and use a fork to remove any meat off the bone. Stir the meat back into the soup.)

  10. Stir lemon juice into soup and season to taste with some salt and pepper. Remove and discard bay leaves.

  11. Serve soup with cornmeal muffins on the side. Spread cornmeal muffins with some butter if you’d like. Enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (26)
Gluten-free (1)
Paleo (3)
Vegetarian (10)

Most Helpful

I made this in the Instapot: sautéed the onions until translucent in oil, then added the rest of the ingredients. I cooked it on low pressure for 20 minutes (I am at a high altitude so probably less for others) I also use canned jalapeños, and just dumped the whole thing in, water and all. It added a good sneaky heat. When it finished cooking, I added the lemon juice and pulsed it with my stick blender a few times to make it creamier. Will definitely make again!

By: Delaney
Posted: Oct 23, 2021
Diet: Vegetarian
1 Helpful

26 reviews

I added red bell peppers and poblanos because I have tons and tons and subbed butternut squash for the yams because that’s what I had on hand. The squash disintegrated, but makes a nice broth. I will try it with yams next time. Overall, very yummy. (I didn’t make the cornbread, as I have my own recipe that I’m faithful to.) I would recommend, like with all soups and stews, making it ahead and reheating it. I would also strongly recommend pepper vinegar as a condiment on top, as this is a time-honored peas and greens accompaniment.

By: Rachel
Posted: Nov 10, 2021
Diet: Vegetarian
0 Helpful

I omitted the collard greens (none available) and forgot the bay leaf (DOH!), but the soup turned out surprisingly good! A bit spicy with 2 full jalapenos for the toddler, but good for the adults. Cornbread muffins could use a hint of sugar. LO said "these don't taste like the cornbread muffins at school - something's missing." Yeah, that kid has a built-in sugar detector and found the muffins lacking. :D

By: Angela
Posted: Nov 03, 2021
Diet: Original
0 Helpful

We found it very bland.

By: Devon
Posted: Nov 02, 2021
Diet: Paleo
0 Helpful

We loved this! I used thick cut applewood smoked bacon instead of pancetta and liked the smoky flavor and only used a little bit of chopped jalapeno. I used my own cornbread recipe because I love it.

By: Barbie
Posted: Oct 30, 2021
Diet: Original
0 Helpful

The corn muffins were delicious but I wish it made more than 5. We each wanted at least 2. The soup itself wasn't to my liking, so I won't be making it again. But it made a ton so if it seems good to you, you'd be set for several nights. 5 stars for the muffins, 1 star for the soup.

By: Beth
Posted: Oct 26, 2021
Diet: Vegetarian
0 Helpful

I made this in the slow cooker on high for about 6 hours. It was tasty but I wished I had used more of the pancetta. I bought a 4oz package of pancetta and thought it would suffice but a little extra fat would have been good. The muffins were good with a generous pat of Irish butter but I have to admit I was craving a bit of sweetness that was not there.

By: Geneva
Posted: Oct 26, 2021
Diet: Original
0 Helpful