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

Active: 60 Total: 660

We love the cozy combination of flavors in this soup that uses dried beans and miso paste 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
  • Black-eyed peas, dried - 3/4 cup (sub canned black beans, but use double the amount listed )
  • Stock, any low-sodium type - 6 cups
  • Miso paste - 2 Tbsp
  • 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

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Prep

  1. Yams / Collard greens / Onions / Jalapenos / Garlic - Prep as directed. Store yams and collard greens in their own separate containers. Combine onions, jalapenos, and garlic 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, beans, stock, miso, 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.

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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, stir in lemon juice. Season to taste with some salt and pepper. Remove and discard bay leaves.

  7. 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 - Prep as directed. Store yams and collard greens in their own separate containers. Combine onions, jalapenos, and garlic 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.

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Make

  1. Heat a Dutch oven with some cooking oil over medium heat. Add onions, jalapenos, and garlic with some salt and saute until tender, 6 to 8 minutes.

  2. Add yams, collard greens, beans, stock, miso, and bay leaves. 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.)

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

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

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

  6. 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).

  7. 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.

  8. When soup is finished cooking, stir in lemon juice. Season to taste with some salt and pepper. Remove and discard bay leaves.

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

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (28)
Gluten-free (1)
Paleo (3)
Vegetarian (12)

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

28 reviews

Add a bit of cumin and cayenne to slow cooker, sprinkle a bit of paprika on top when serving. Add frozen corn (either food processed or whole kernel) and maybe a bit of brown sugar to cornbread.

By: Jack
Posted: Jan 02, 2022
Diet: Vegetarian
0 Helpful

The soup was great. I used the slow cooker (high 6 hours). I added a bit of sugar to the corn muffins.

By: Jennifer
Posted: Dec 20, 2021
Diet: Vegetarian
0 Helpful

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