Looking for a quick, stick-to-your ribs meal for fall? This hearty black eyed pea soup with collards, ham and root vegetables is ready in 30 minutes with little prep work.
I created this hearty southern-style black eyed pea soup recipe on behalf of Luck’s. All opinions are my own. Read my full disclosure policy here.
Some traditions deserve to be celebrated a little more frequently. Especially when they involve such favorite southern foods as black-eyed peas, collard greens and ham. The combo is our family’s go-to New Year’s Day meal to guarantee good luck and prosperity in the coming year.
Why should those only be once-a-year notions? And why should we enjoy those flavors only once a year?
I’ve cooked up a recipe for a stick-to-your-ribs black-eyed pea soup with collard greens, ham and root vegetables. It’s perfect for Sunday supper — New Year’s Day or not — but also well suited for busy weeknights when you’re looking to serve something delicious, hearty, wholesome and quick.
You’ll definitely want to add this to the fall and winter rotation. It’s delicious with some homemade cornbread.
A pot of this black-eyed pea soup cooks up in less than 30 minutes, thanks to shortcut ingredients like Luck’s Blackeye Peas, frozen collard greens and pre-chopped butternut squash.
I’m a big believer that homemade doesn’t have to require hard work.
So, I love when I can find products like Luck’s that reduce the time I have to spend in the kitchen. Luck’s is a southern heritage brand. The company’s canned beans and blackeye peas taste like they’ve been cooked all day — probably because they have, just not in my kitchen!
For me, they’re also local. I was born and raised in North Carolina, right down the road from Seagrove, where the Luck’s brand was founded. I come from a long line of southern cooks who show our love and hospitality by feeding those we love. Open a southern cook’s pantry, and you’ll probably find a can or two of Luck’s beans or fruit there waiting to be used in a side dish, soup or cobbler!
This one-pot black eyed pea soup is packed with lots of veggies and flavor, and it also makes good use of leftovers. I used leftover ham that I’d frozen in this soup. And the vegetable broth was homemade from scraps I saved in the freezer. You can also use canned broth.
If you don’t have leftover ham or a ham hock hiding out in your freezer, fry up some bacon and saute the soup veggies in it instead of olive oil. Or skip the pork altogether, and add another can of Luck’s blackeye peas or pintos to thicken the soup. (You’re going for a stoup consistency — part soup, part stew.)
- 2 Tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 carrots peeled and sliced
- 1 sweet potato peeled and chopped
- 1 butternut squash peeled and chopped
- 2 cans Luck's Blackeye Peas
- 3 cups vegetable broth
- 14 ounces frozen collard greens
- ham hock or 2 cups of ham cubed
- 2 bay leaves
- 1-2 teaspoons salt to taste
- black pepper
- 1 Tablespoon apple cider vinegar plus more for serving
- hot sauce to taste
- red pepper flakes optional
Over medium, heat olive oil in a Dutch oven or large soup pan.
Add onion, garlic and carrots and saute for three minutes until vegetables begin to soften.
Add sweet potato and butternut squash and continue to saute for 2 or 3 more minutes.
Add blackeye peas, broth, collard greens, ham bone or cubed ham to the pan. Season with bay leaf, black pepper and salt, to taste.
Bring to a low boil, then reduce heat and simmer about 20 minutes until the carrots have softened.
If using a ham hock, remove the bone from the soup pot. Remove any meat from the bone and add it to the soup.
Add cider vinegar, hot sauce and red pepper flakes, if preferred.
Remove the bay leaf. Serve in bowls with apple cider vinegar and hot sauce.
The black-eyed pea soup with collard greens and ham is a meal all to itself. But if you’re looking for a side, try cornbread or hushpuppies — two more southern favorites.