Slow Cooker (or not) Black-Eyed Pea Soup
with collard greens / cornbread
We love the cozy combination of flavors in this soup, which we first featured in 2021. It 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.
Ingredients
- 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
- 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
Choose Cooking Method
Prep
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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)
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Beans (if using dried; skip if using canned) - Rinse beans well and pick through them to discard any dirt or pebbles.
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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.
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Buttermilk - Set out at room temperature about 20 minutes before cooking.
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Make
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When soup is nearly finished cooking, heat oven to 350F / 177C.
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Spray a muffin tin with nonstick cooking spray or rub with some cooking oil.
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Make cornmeal muffins by melting butter in the microwave. In a small bowl whisk together melted butter, buttermilk, and eggs.
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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).
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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.
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When soup is finished cooking, stir in lemon juice. Season to taste with some salt and pepper. Remove and discard bay leaves.
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Serve soup with cornmeal muffins on the side. Spread cornmeal muffins with some butter if you’d like. Enjoy!
Prep
-
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)
-
Beans (if using dried; skip if using canned) - Rinse beans well and pick through them to discard any dirt or pebbles.
-
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 freeLearn More
Make
-
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.
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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.)
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While soup simmers, heat oven to 350F / 177C.
-
Spray a muffin tin with nonstick cooking spray or rub with some cooking oil.
-
Make cornmeal muffins by melting butter in the microwave. In a small bowl whisk together melted butter, buttermilk, and eggs.
-
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).
-
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.
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When soup is finished cooking, stir in lemon juice. Season to taste with some salt and pepper. Remove and discard bay leaves.
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Serve soup with cornmeal muffins on the side. Spread cornmeal muffins with some butter if you’d like. Enjoy!
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