Loaded with flavor this collard greens and sweet potato soup is easy to make and perfect for chilly nights. Warm up from the inside out with this protein-packed soup recipe that comes together in just over an hour.
There are a quite a few recipes that define Southern food. BISCUITS and SAUSAGE GRAVY and GREENS, BLACK EYED PEAS, just to name a few.
We love a bit of spice with our southern fare too! You can get all of the things southerners love in one recipe!
With a hint of Cajun flavor, you can make this sweet potato greens recipe as spicy or savory as you like.
Made with a blend of colorful vegetables to help your digestive system and packed with seasoned ground beef to amp up your protein, this sweet potato soup with collards is a great addition to winter nights to boost your immune system.
Not only is it hearty and easy to make, but you also have the option to cook it in the slow cooker making it a great way to get dinner on the table on busy weeknights.
Ingredients
You’ll need a mix of fresh vegetables and pantry staples to make this soup recipe.
For best results, make sure to chop the vegetables into small pieces so that they saute quickly.
Keep in mind that the seasonings can be adjusted as per your preference also. So, once you whip it up, give it a taste test and add in more if you like.
Lean ground beef
Avocado oil
Sweet onion, diced
Sweet potatoes, diced
Sweet pepper, diced
Black eyes peas, drained and rinsed
Cajuns seasoning,
Smoked paprika,
Garlic powder
Salt and pepper,
Low-sodium beef broth
Collard greens, chopped
See the recipe card for exact quantities.
Instructions
This collard greens and sweet potato soup is easily made on the stove. Use a large soup pot for it all. You won't need a large skillet to brown the beef if you do it all in the soup pot. This is so you won't need to transfer anything.
In a large pot, brown the ground beef with the oil on medium to high heat.
Add in the cooking vegetables (onion, sweet potatoes, and sweet peppers) and sauté until they’re tender.
Mix in the black-eyed peas and seasonings until everything is coated before adding the beef broth.
Bring the mixture to a rolling boil and then reduce the heat and let it simmer until the sweet potatoes are tender (about 15 minutes.)
Stir in the collard greens and keep the sweet potato soup at a simmer for another 20 minutes to infuse the flavors. Serve and enjoy.
Making The Soup in A Slow Cooker
This is a great option for busy nights when you know you don't have a lot of cooking time available.
To make the collard green soup in a slow cooker simply brown the beef and then add all the ingredients into your slow cooker.
Give it a good stir and let it cook on low for 6-8 hours. Adjust the seasonings before serving as needed.
Storage
Let the soup cool fully before transferring it to an airtight container. Like this, it will last in the fridge for 3-4 days.
To reheat it, place the soup in a pot over low to medium heat on the stove. Stir it occasionally and cook until heated through. Likewise, you could also reheat it in the slow cooker on low for 1-2 hours though you may have to add small amounts of water.
You can also freeze this sweet potato and collard greens soup in a freezer-safe container for up to 3 months.
To enjoy it, let it thaw overnight in the fridge before reheating it. Know that there may not be enough water or broth so add a bit more if you think you need it.
💬 RECIPE FAQ'S
How do I give this soup some extra heat?
As with any healthy soup recipe, adjust the seasonings after it has simmered a bit to your liking. This sweet potato greens recipe has a delicious but mild flavor. If you love a spicy taste, add in more Cajun spice.
Can I make this soup recipe with another protein?
Though this sweet potato soup recipe calls for ground beef, you can easily substitute that for ground chicken or even ground turkey. Just make sure to cook the meat thoroughly before mixing it with the other ingredients.
Which bone broth should I use?
Any beef broth will work for this recipe. If you have a homemade broth on hand, that’s an easy way to bump up the healing properties of the soup. If not, a pre-made, store-bought broth works just fine. If you’re hoping to skip grocery stores, a bouillon cube dissolved in 4 cups of water will work as well.
What if I don’t have collard greens?
The best part about any soup recipe is that they’re so easy to adjust! My favorite way to switch up flavors is to use kale, baby spinach, Swiss chard, bok choy or even beet greens in the soup depending on what I have on hand. Know that switching the greens will alter the flavor and the texture of the soup slightly.
How can I vary the flavor of the soup to make it unique each time?
If you want to switch up the flavor a bit, try adding some fresh ginger to the pot as you're boiling the soup or even a dash of soy sauce. Likewise, using black beans in place of black-eyed peas is an easy swap just as turnip greens for collards will work.
🍴 SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!
⭐ LOVE THIS RECIPE? Please leave a 5-star rating in the recipe card below. We also love comments so be sure to go below the recipe card and leave us a review! Thanks for your support!
Collard Greens and Sweet Potato Soup
Ingredients
- 1.5 pounds lean ground beef
- 1 tablespoon avocado oil
- ½ onion diced
- 2 medium sweet potatoes diced
- 1 medium sweet pepper diced
- 1 can black eyed peas drained and rinsed
- 2 teaspoon cajun seasoning
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken broth low sodium
- 4 cups fresh collard greens chopped
Instructions
- In a large soup or stock pot, brown ground beef with 1 T avocado oil. Add onion, sweet potatoes and chopped sweet pepper. Saute over medium heat until tender, about 3 to 5 minutes.
- Add black eyed peas, cajun seasoning, paprika, salt, pepper and garlic stirring well to coat.
- Gradually add broth and bring to a boil. Reduce the heat and allow it to simmer for 15 to 20 minutes until sweet potatoes are fork tender.
- Add in collard greens and allow to simmer for another 20 to 25 minutes.
Paula
I absolutely enjoy preparing this dish because it's quick, and easy, and the ingredients are readily available. I also like the thought that we can store this in the fridge in a freezer-safe container for 3 months.
Brooke Burks
Thanks so much! So glad you enjoyed it!