Crockpot Ham and Black Eye Pea Soup with Collard Greens

This cozy, dump-and-go bowl of comfort proves that crockpot ham and black eyed pea soup with collard greens is exactly what you need when you want a hearty New Year dinner with almost no effort. Dried black-eyed peas, smoky ham, tender collard greens, and simple veggies slow cook all day in seasoned chicken broth for a flavorful soup that tastes like you fussed - but really, you just let the crock pot do the work while you got on with life.

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The backstory.

I came up with this crockpot ham and black eyed pea soup with collard greens after one New Year when I had leftover ham, a bag of peas, and no energy for a big meal. I wanted a true "good luck" dinner I could dump in the slow cooker and walk away from - and this cozy bowl quickly became a year-round favorite.

It's a must make.

This crockpot ham and black eyed pea soup with collard greens is a simple, hearty slow cooker soup you'll want on repeat all winter long.

• Cozy New Year comfort. It's the perfect black-eyed peas and ham soup crockpot recipe when you want that classic "good luck" bowl of peas, pork, and greens to ring in the year.
• Dump-and-go easy. Just rinse the peas, chop a few veggies, add everything to the crock pot, and let it cook on low for several hours - about 10 minutes of hands-on time and the slow cooker does the rest.
• Hearty, budget-friendly food. Dried peas, leftover smoked ham, and collard greens stretch beautifully to feed a crowd, especially when you add bread, cornbread, or a simple salad on the side.

Let's talk flavor and texture.

This soup is all about cozy, smoky flavor and a hearty, satisfying bite. The black-eyed peas turn tender and creamy, the ham adds rich smoked pork goodness, and the collard greens cook down into soft, silky ribbons. Everything simmers together in seasoned chicken broth with smoked paprika and thyme, so every spoonful tastes like it's been slowly bubbling on the stove all day - perfect with a hunk of crusty bread or warm cornbread on the side.

Black eye pea and ham soup crockpot ingredients.

For this black eyed peas and ham soup crockpot recipe, you'll use simple, pantry-friendly ingredients that slow cook into a full meal in a bowl. Here's what you'll need to make it:

• Dried black-eyed peas: The star of this soup. Using dried peas keeps things budget-friendly and lets them soak up all the smoky broth as they cook low and slow.
• Leftover ham: Perfect for using up holiday ham - diced or chopped into small pieces so every bite has a little smoked pork richness.
• Onion, celery, and carrot: Classic soup vegetables that add sweetness, flavor, and a bit of texture. You can use fresh or a frozen mirepoix mix to save a few minutes.
• Garlic: Minced garlic brings a savory base note that makes the whole pot smell amazing as it cooks.
• Collard greens or kale: Chopped greens add color, nutrition, and that traditional New Year touch. Collard greens are classic, but kale works beautifully too.
• Chicken broth: The liquid base that ties everything together. Chicken broth (or chicken stock) adds extra depth and keeps the soup from tasting flat.
• Smoked paprika: A key seasoning that boosts the smoky flavor of the ham without needing extra smoked meats.
• Dried thyme: Adds an herby, earthy note that works so well with peas, ham, and greens.
• Black pepper and kosher salt: Essential seasonings to bring all the flavors forward. Start light on the salt since ham and broth can both be salty.
• Optional hot sauce and red pepper: A few dashes of hot sauce or a pinch of red pepper flakes at the end can wake up the flavor and add a gentle heat.

For exact ingredient quantities, please see the recipe card below!

Customize it your own way.

If you like to tinker with flavors, this black eye pea and ham soup crockpot recipe is easy to customize to your family's taste.

• Turn up the heat. Make it spicy by adding hot sauce, red pepper flakes, or a pinch of cayenne pepper right at the end of cooking. You can also stir in a bit of spicy barbecue sauce or smoked hot paprika for a bolder kick.
• Use ham hocks or smoked pork. Want even more smoky flavor? Swap some or all of the diced ham for a smoked ham hock or two. Let the ham hocks cook with the peas, then pull off the meat, chop, and stir it back into the soup.
• Play with greens. No collard greens on hand? Use kale, mustard greens, or a mix of sturdy greens instead. You can even stir in baby spinach during the last few minutes of cook time.
• Change the meat. If you don't have ham, you can use leftover smoked pork shoulder or even shredded chicken or turkey instead. It won't be quite as traditional, but it's still a delicious, thrifty way to use what you have.
• Instant Pot shortcut. Want to pressure cook instead of slow cook? You can adapt this recipe for the Instant Pot by combining all ingredients, cooking on high pressure for about 25 to 30 minutes, and letting the pressure release naturally. Always check your peas for tenderness and consult your Instant Pot manual for exact timing and liquid requirements.

How to serve it.

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This slow cooker ham and black eyed pea soup is hearty enough to be a full meal, but it also plays really nicely with all your favorite cozy sides.

• Serve big bowls of soup with warm cornbread, crusty bread, or dinner rolls for dunking. A side of simple buttered greens or a crisp green salad is an easy way to round out the plate.
• Add toppings like sliced green onions, shredded cheese, extra chopped collard greens, hot sauce, or a dollop of sour cream to let everyone customize their own bowl.
• Meal idea! For a New Year spread, ladle this soup into bowls and pair it with skillet cornbread, a pan of roasted veggies, and a simple dessert like your favorite cake. It's a complete, classic Southern-inspired meal with peas, greens, and pork all in one pot - perfect for starting the year off deliciously.

Kori's tips.

• Know your slow cooker. Every crock pot heats a little differently, so cooking times can vary. Once you know if yours runs hot or on the cooler side, you can adjust the cook time to get perfectly tender peas every time.
• Salt at the end if you have a salt ham. Ham, smoked pork, and chicken broth can all be salty, so hold back most of the salt until the end of cooking. Taste and adjust once the peas are fully tender.
• Check peas for doneness. If the black-eyed peas are still firm near the end of the cook time, keep going until they're soft and creamy. Add a bit more broth or water if the soup thickens more than you'd like.
• Timesaver swap. Use two bags of frozen mirepoix (onion, celery, and carrots) instead of chopping veggies by hand to shave off a few minutes on a busy day.

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