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The South in a Pot Soup

With black-eyed peas, sweet potatoes, ground beef and comforting spices, this soup has every wonderful memory from my childhood simmered together in one tasty pot. —Stephanie Rabbitt-Schapp, Cincinnati, OH
  • Total Time
    Prep: 15 min. Cook: 45 min.
  • Makes
    8 servings (2-1/2 quarts)


  • 1 tablespoon canola oil
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large sweet potato, peeled and diced
  • 1 large sweet onion, diced
  • 1 medium sweet pepper (any color), diced
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 tablespoon ground cumin
  • 1 tablespoon curry powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 4 cups chopped collard greens or chopped fresh spinach


  • In a Dutch oven, heat oil over medium heat. Cook and stir ground beef, crumbling meat, until no longer pink, 8-10 minutes. Add sweet potato, onion and pepper; saute until onion and pepper are slightly softened, 4-5 minutes.
  • Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes.
  • Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.
  • For slow cooker: In a 4- to 5-qt. slow cooker, crumble ground beef; add next 8 ingredients. Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens.
Nutrition Facts
1-1/4 cups: 267 calories, 9g fat (3g saturated fat), 55mg cholesterol, 544mg sodium, 23g carbohydrate (8g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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  • HomeChefColleen
    Feb 26, 2020

    Tasty!! I made some changes: I used black beans, regular potatoes, and I didn’t use collard greens or spinach. Great recipe though. Almost like a chili, nice and meaty!

  • mdlmcgill
    Oct 25, 2019

    This was delicious. So much flavor! I made per the recipe except, added garlic. Used spinach and substituted pinto beans for the black eyed peas.

  • randcbruns
    Jun 4, 2019

    This is a nice hearty stew. I love the black-eyed peas and the kale. This is easy to put together and is supper filling!

  • Tameka
    Mar 12, 2019

    Hands down one of the best soups I've had in a long time, I remixed it a bit and replaced black eyed peas with goya16 bean soup mix and replaced spinach with Kale and also replaced sweet potato with batata (spanish sweet potato)...I also tried different variations using shredded chicken or ground turkey or beef. Everyone loves it, thank you!

  • rwippel
    Apr 23, 2017

    This was easy to throw together and very good.

  • ahmom
    Mar 14, 2017

    No comment left

  • tisonhood
    Mar 12, 2017

    Very good! Used spinach and ground turkey instead of beef.

  • toolbarsco
    Feb 18, 2017

    I think I lived in the South during a previous life because I love all things Southern even though I was born & raised in the Pacific NW. Love this soup. I added some garlic and cayenne pepper plus an extra sweet potato. Used spinach since that is what I had on hand. Delish! This will be a fun recipe to play around with--like the cabbage suggestion.

  • terriwebber
    Feb 7, 2017

    This soup is delicious. The curry powder gives it a different taste without being overpowering. I added some sliced okra just to add a little more of the South.

  • sstetzel
    Jan 30, 2017

    Debbie you could use cabbage but I'd cut the quantity back. Cabbage isn't going to wilt down like the other greens.