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.

A bowl of sweet potato and collard green soup on a white table.

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.

Adding peppers, onions and cubed sweet potatoes.

Mix in the black-eyed peas and seasonings until everything is coated before adding the beef broth.

Adding drained and rinsed black eyed peas.

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.)

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Testing the sweet potatoes to make sure they are fork tender.

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.

Simmering the soup and collards to cook through.

Pot of soup with a white bowl serving nearby.

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.

Close up of sweet potatoes and collard greens in soup.

🗹 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!

CRACKLIN CORNBREAD

Colorful green salad on a blue willow plate.

KALE SALAD

SPAGHETTI SQUASH GRATIN

⭐ LOVE THIS RECIPE? It would mean so very much to me if you would take a moment to rate this recipe and leave me a sweet comment in the recipe card below! ❤️❤️We hope you love all of the Southern and healthy recipes we share here at The Buttered Home and would love to see you back here often!