Crock Pot Black-Eyed Pea Soup is a comforting, nutritious, and incredibly easy-to-make soup perfect for a cozy weeknight meal or a New Year’s Day tradition. This slow-cooked wonder is packed with savory flavors and hearty ingredients, offering a delicious and wholesome dish that practically makes itself. Its convenience and rich taste make it a go-to recipe you’ll cherish.
Key Ingredients for Crock Pot Black-Eyed Pea Soup:
- 1 pound dried black-eyed peas, rinsed and picked over
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, seeds removed and diced
- 4 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for a hint of heat)
- 1 bay leaf
- ½ pound smoked ham hock or 4 slices thick-cut bacon, cooked and crumbled (optional, for smoky flavor)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Hot sauce or a splash of apple cider vinegar (for serving, optional)
How to Make Crock Pot Black-Eyed Pea Soup:
This Crock Pot Black-Eyed Pea Soup is a marvel of slow-cooker simplicity, delivering a deeply flavorful, satisfying, and effortlessly delicious meal with minimal effort. Its rich, earthy taste, combined with a hearty texture, makes it the perfect comforting bowl for any day, requiring only about 15-20 minutes of active prep time before the slow cooker does all the work.
- Step-by-Step Instructions:
- Prepare the Peas: Rinse the dried black-eyed peas thoroughly under cold water and pick out any small stones or debris. Soaking is not strictly necessary for slow-cooking, but if you prefer, you can soak them overnight to reduce cooking time slightly. If soaking, drain and rinse well before proceeding.
- Combine Ingredients in Slow Cooker: Add the rinsed black-eyed peas, diced onion, carrots, celery, red bell pepper, and minced garlic to your 6-quart (or larger) slow cooker.
- Add Liquids and Seasonings: Pour in the vegetable broth and diced tomatoes (with their juice). Add the dried thyme, smoked paprika, cayenne pepper (if using), and the bay leaf. If using a smoked ham hock, add it to the slow cooker now. If using bacon, cook it separately until crispy, crumble it, and set aside some for garnish, adding the rest to the slow cooker.
- Season and Stir: Give everything a good stir to combine all the ingredients. Season lightly with salt and pepper at this stage, remembering that if you’re using ham hocks or savory broth, you might need less salt. You can adjust seasoning later.
- Cook on LOW: Cover the slow cooker and cook on the “LOW” setting for 6-8 hours, or until the black-eyed peas are tender. Alternatively, cook on the “HIGH” setting for 3-4 hours, checking for tenderness. The cooking time can vary based on your slow cooker and the age of your peas.
- Remove Ham Hock (if applicable): If you used a ham hock, carefully remove it from the slow cooker. Once cool enough to handle, shred any meat from the bone and discard the bone and any excess fat. Return the shredded meat to the soup.
- Adjust Consistency and Seasoning: At this point, the soup should be thick and rich. If it’s too thick for your preference, you can add a little more broth or water until it reaches your desired consistency. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or spices to enhance the flavor. A splash of apple cider vinegar or a dash of hot sauce right before serving can brighten the flavors beautifully.
- Serve: Ladle the hot Crock Pot Black-Eyed Pea Soup into bowls. Garnish with fresh chopped parsley and crumbled bacon (if using). Serve immediately with your favorite accompaniments.
Why You’ll Love This Crock Pot Black-Eyed Pea Soup
You’ll adore this soup for its incredible depth of flavor and the sheer ease of preparation, making it a weekly favorite. It’s a wonderful example of how humble ingredients can create something truly spectacular. The slow cooking process allows all the ingredients to meld beautifully, resulting in a rich, savory broth and perfectly tender peas, far surpassing any pre-made alternative in both taste and value. This is comfort food at its finest, offering a delicious, hearty, and satisfying meal without requiring endless hours in the kitchen, unlike a quick canned black bean soup. Plus, making it at home is incredibly cost-effective, turning simple pantry staples into a gourmet-level dish.
The optional smoky ham hock infusion or crispy bacon bits elevates the savory profile, while a fresh sprinkle of parsley and a dash of hot sauce awaken the palate, creating a symphony of flavors and textures in every spoonful. Don’t skip these finishing touches – they truly transform the soup from good to extraordinary. We promise, once you stir up a batch of this fantastic Crock Pot Black-Eyed Pea Soup, you’ll be making it again and again. Go ahead, give it a try tonight!
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What to Serve Crock Pot Black-Eyed Pea Soup With
This hearty Crock Pot Black-Eyed Pea Soup is wonderfully versatile and pairs beautifully with a variety of sides. For a classic Southern touch, consider serving it with a side of warm cornbread or corn muffins, perfect for soaking up the rich broth. A simple green salad with a tangy vinaigrette offers a refreshing contrast to the soup’s richness. For a more substantial meal, consider grilled or roasted pork chops or sausages on the side. If you’re looking for something lighter, a crusty baguette for dipping is always a good choice. For drinks, a crisp lemonade or a light-bodied lager would complement the flavors nicely, while iced tea is a quintessential Southern pairing.
Top Tips for Perfecting Crock Pot Black-Eyed Pea Soup
- Rinse Those Peas! Always give your dried black-eyed peas a good rinse and pick through them for any small stones or debris. While soaking isn’t strictly necessary for tenderness in a slow cooker, it can sometimes reduce overall cooking time and improve texture slightly. If you do soak, ensure you drain and rinse thoroughly before adding to the pot.
- Don’t Skimp on Aromatics: The onion, carrots, celery, and garlic form the flavor foundation of this soup. Dice them uniformly so they cook evenly and release their full flavor. Don’t be afraid to add a little extra garlic if you’re a fan!
- Smoky Flavor Boost: A smoked ham hock brings unparalleled depth and authentic Southern flavor. If you can’t find one, smoked bacon (cooked crispy and crumbled) or even a splash of liquid smoke added toward the end can provide a similar, albeit different, smoky element. For a vegetarian version, use smoked paprika to achieve that subtle smoky note.
- Season as You Go (and at the End): It’s best to season lightly initially, especially if using a salty broth or ham hock. Taste the soup after it’s cooked and adjust salt, pepper, and other spices as needed. A common mistake is undersalting or oversalting too early.
- Acid for Brightness: A splash of apple cider vinegar or a squeeze of fresh lemon juice stirred in just before serving can dramatically brighten the soup’s flavors. It cuts through the richness and adds a wonderful lift. Don’t skip this, even if it seems counterintuitive!
- Thickening (or Thinning): If your soup is too thin, you can mash a small portion of the cooked peas against the side of the slow cooker to release their starch, which will help thicken the soup. Alternatively, for a creamier consistency, blend a cup or two of the soup with an immersion blender before stirring back in. If it’s too thick, simply add a little more broth or water until it reaches your desired consistency.
Storing and Reheating Tips
Storing Crock Pot Black-Eyed Pea Soup is incredibly easy, making it perfect for meal prep or enjoying leftovers. Once cooled completely, transfer the soup to airtight containers. It will stay fresh in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Portion it into freezer-safe bags or containers, leaving about an inch of headspace for expansion. It can be frozen for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating.
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, stirring halfway through. If the soup has thickened considerably after chilling or freezing, you may wish to add a splash of vegetable broth or water to achieve your desired consistency.
Final Thoughts
This Crock Pot Black-Eyed Pea Soup is truly a recipe that delivers big on flavor with minimal fuss, transforming simple ingredients into a deeply satisfying meal. We encourage you to gather your ingredients and let your slow cooker do all the hard work, treating yourself to this comforting and delicious dish. It’s a taste of home and hearth in every spoonful.
try also :
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- find more in Pinterest
Crock Pot Black-Eyed Pea Soup FAQs
- Do I have to soak the black-eyed peas before putting them in the Crock Pot?
No, soaking is not strictly necessary when using a slow cooker, as the long cooking time will tenderize the peas effectively. However, soaking can sometimes slightly reduce the overall cooking time and may lead to a more even texture. If you choose to soak, drain and rinse them well before adding them to the slow cooker. - Can I make this soup vegetarian or vegan?
Absolutely! To make it vegetarian, ensure you use vegetable broth instead of chicken broth. For a vegan version, also omit the ham hock or bacon. You can enhance the smoky flavor with extra smoked paprika or a tiny dash of liquid smoke. - What if my soup is too thick or too thin?
If the soup is too thick, simply stir in a little extra vegetable broth or water until it reaches your desired consistency. If it’s too thin, you can mash some of the cooked peas against the side of the pot with a spoon to release starch and help thicken it, or for a creamier texture, blend a cup or two of the soup with an immersion blender and then stir it back in. - Can I add other vegetables to this soup?
Yes, this soup is very adaptable! Feel free to add other root vegetables like parsnips or potatoes, or greens like spinach or kale during the last 30-60 minutes of cooking. - How long does this soup last in the refrigerator and freezer?
The soup will last 3-4 days in an airtight container in the refrigerator. It freezes very well for up to 3 months in freezer-safe containers or bags. - Is this soup spicy?
The cayenne pepper is optional. If you prefer a mild soup, omit it. If you enjoy a bit of heat, you can increase the amount of cayenne or serve with hot sauce on the side. - What are some good toppings for Crock Pot Black-Eyed Pea Soup?
Popular toppings include fresh chopped parsley or cilantro, crumbled crispy bacon (if not vegetarian/vegan), a dash of hot sauce, a squeeze of fresh lemon juice or a splash of apple cider vinegar, or even a dollop of sour cream or Greek yogurt (dairy-free alternatives available).
Crock Pot Black-Eyed Pea Soup
Ingredients
Equipment
Method
- Prepare the Peas: Rinse the dried black-eyed peas thoroughly under cold water and pick out any small stones or debris. Soaking is not strictly necessary for slow-cooking, but if you prefer, you can soak them overnight to reduce cooking time slightly. If soaking, drain and rinse well before proceeding.1 pound dried black-eyed peas
- Combine Ingredients in Slow Cooker: Add the rinsed black-eyed peas, diced onion, carrots, celery, red bell pepper, and minced garlic to your 6-quart (or larger) slow cooker.1 pound dried black-eyed peas, 1 large yellow onion, 2 carrots, 2 celery stalks, 1 red bell pepper, 4 cloves garlic
- Add Liquids and Seasonings: Pour in the vegetable broth and diced tomatoes (with their juice). Add the dried thyme, smoked paprika, cayenne pepper (if using), and the bay leaf. If using a smoked ham hock, add it to the slow cooker now. If using bacon, cook it separately until crispy, crumble it, and set aside some for garnish, adding the rest to the slow cooker.6 cups vegetable broth, 1 (14.5-ounce) can diced tomatoes, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, 1 bay leaf, ½ pound smoked ham hock or 4 slices thick-cut bacon
- Season and Stir: Give everything a good stir to combine all the ingredients. Season lightly with salt and pepper at this stage, remembering that if you’re using ham hocks or savory broth, you might need less salt. You can adjust seasoning later.Salt and freshly ground black pepper
- Cook on LOW: Cover the slow cooker and cook on the “LOW” setting for 6-8 hours, or until the black-eyed peas are tender. Alternatively, cook on the “HIGH” setting for 3-4 hours, checking for tenderness. The cooking time can vary based on your slow cooker and the age of your peas.
- Remove Ham Hock (if applicable): If you used a ham hock, carefully remove it from the slow cooker. Once cool enough to handle, shred any meat from the bone and discard the bone and any excess fat. Return the shredded meat to the soup.½ pound smoked ham hock or 4 slices thick-cut bacon
- Adjust Consistency and Seasoning: At this point, the soup should be thick and rich. If it’s too thick for your preference, you can add a little more broth or water until it reaches your desired consistency. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or spices to enhance the flavor. A splash of apple cider vinegar or a dash of hot sauce right before serving can brighten the flavors beautifully.Salt and freshly ground black pepper, Hot sauce or a splash of apple cider vinegar
- Serve: Ladle the hot Crock Pot Black-Eyed Pea Soup into bowls. Garnish with fresh chopped parsley and crumbled bacon (if using). Serve immediately with your favorite accompaniments.2 tablespoons fresh parsley, ½ pound smoked ham hock or 4 slices thick-cut bacon
Notes
Don’t Skimp on Aromatics: The onion, carrots, celery, and garlic form the flavor foundation of this soup. Dice them uniformly so they cook evenly and release their full flavor. Don’t be afraid to add a little extra garlic if you’re a fan!
Smoky Flavor Boost: A smoked ham hock brings unparalleled depth and authentic Southern flavor. If you can’t find one, smoked bacon (cooked crispy and crumbled) or even a splash of liquid smoke added toward the end can provide a similar, albeit different, smoky element. For a vegetarian version, use smoked paprika to achieve that subtle smoky note.
Season as You Go (and at the End): It’s best to season lightly initially, especially if using a salty broth or ham hock. Taste the soup after it’s cooked and adjust salt, pepper, and other spices as needed. A common mistake is undersalting or oversalting too early.
Acid for Brightness: A splash of apple cider vinegar or a squeeze of fresh lemon juice stirred in just before serving can dramatically brighten the soup’s flavors. It cuts through the richness and adds a wonderful lift. Don’t skip this, even if it seems counterintuitive!
Thickening (or Thinning): If your soup is too thin, you can mash a small portion of the cooked peas against the side of the slow cooker to release their starch, which will help thicken the soup. Alternatively, for a creamier consistency, blend a cup or two of the soup with an immersion blender before stirring back in. If it’s too thick, simply add a little more broth or water until it reaches your desired consistency.