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crockpot black eyed pea soup

Crockpot black eyed pea soup

A delicious, healthy, and easy slow-cooker soup featuring black eyed peas, vegetables, and aromatic spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 people
Course: Main Course, Soup
Cuisine: American, Southern
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried black eyed peas rinsed and drained
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 carrots peeled and sliced
  • 2 stalks celery sliced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Equipment

  • Crockpot (Slow Cooker)
  • Large Skillet

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced red bell pepper, sliced carrots, and sliced celery, and cook until the vegetables are tender, about 10 minutes.
    2 tablespoons olive oil, 1 onion, 3 cloves garlic, 1 red bell pepper, 2 carrots, 2 stalks celery
  2. Add the cooked vegetables, dried black eyed peas, diced tomatoes, vegetable broth, dried thyme, and dried rosemary to the crockpot. Season with salt and pepper to taste.
    1 pound dried black eyed peas, 1 can diced tomatoes, 4 cups vegetable broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, Salt and pepper
  3. Cook the soup on low for 6-8 hours or on high for 3-4 hours.
  4. When the soup is cooked, taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh herbs, if desired.

Notes

Rinse the dried black eyed peas thoroughly before adding them to the crockpot to remove impurities. Use high-quality ingredients, such as fresh vegetables and low-sodium broth, for the best flavor. Feel free to experiment with different spices and seasonings to make the recipe your own. Serve with crusty bread or cornbread.