This easy slow cooker soup combines great flavor with all of the Southern traditions like black-eyed peas and collard greens for New Year's. Serve with cornbread and it's a rounded feast!

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Recipe Summary

prep:
15 mins
cook:
5 hrs 30 mins
additional:
8 hrs
total:
13 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sort and rinse peas then place into a slow cooker and cover with 8 to 10 cups of cool water. Let soak, 8 hours to overnight.

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  • Drain water from peas and add broth, ham, carrots, celery, ham bone, onion, Worcestershire, salt, and pepper.

  • Cover and cook on High for 5 hours. Stir in collard greens and cook until tender, about 30 minutes more.

Cook's Notes:

You can use chicken broth instead of vegetable, if preferred.

You can also cook this on High for 3 hours, then turn power to Low and cook for another 4 hours. Add collard greens and continue to cook on Low until tender, about 30 minutes more.

Nutrition Facts

226 calories; protein 14.9g 30% DV; carbohydrates 31g 10% DV; fat 5.2g 8% DV; cholesterol 12.6mg 4% DV; sodium 666.2mg 27% DV. Full Nutrition
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