Collard Greens and Black-Eyed Peas Soup with Smoked Ham Hock
A comforting soup featuring tender collard greens, hearty black-eyed peas, and smoky ham hock broth, reflecting classic regional Southern cooking. This american-inspired soups ready in about 140 minutes pairs (about 1 lb) smoked ham hock, large, diced yellow onion, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (about 1 lb) smoked ham hock
- 1 cup dried, soaked overnight and drained black-eyed peas
- 1 lb, stems removed and chopped collard greens
- 1 large, diced yellow onion
- 1 medium, diced carrot
- 2, diced celery stalks
- 3 minced garlic cloves
- 2 tbsp olive oil
- 6 cups chicken broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp apple cider vinegar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large soup pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced yellow onion, 1 diced medium carrot, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables soften and the onion is translucent.
- Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 smoked ham hock, 1 cup soaked and drained black-eyed peas, and 6 cups chicken broth. Bring to a boil.
- Step 3: Reduce heat to low, cover, and simmer for 1 1/2 hours until the black-eyed peas are tender and the ham hock meat is falling off the bone.
- Step 4: Remove the ham hock from the pot, shred the meat discarding bones and skin, and return the meat to the soup.
- Step 5: Stir in 1 lb chopped collard greens, 1 1/2 tsp salt, 1 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer uncovered for an additional 20 minutes until greens are tender.
- Step 6: Stir in 1 tbsp apple cider vinegar to brighten the flavors just before serving.
Frequently asked questions
How long does Collard Greens and Black-Eyed Peas Soup with Smoked Ham Hock take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Collard Greens and Black-Eyed Peas Soup with Smoked Ham Hock?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 1 lb) smoked ham hock from drying out.
Can I substitute ingredients in Collard Greens and Black-Eyed Peas Soup with Smoked Ham Hock?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Collard Greens and Black-Eyed Peas Soup with Smoked Ham Hock for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Collard Greens and Black-Eyed Peas Soup with Smoked Ham Hock?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
