Ingredients
Equipment
Method
- Prepare the Sausage: If your sausage isn't pre-cooked, brown the sliced sausage in a large skillet over medium-high heat for 5-7 minutes until lightly browned. This step adds depth of flavor and a nice texture to the soup. If using pre-cooked sausage, you can skip this step or still brown it for extra flavor. Drain any excess grease.1 pound smoked sausage
- Combine Ingredients in Slow Cooker: Transfer the browned sausage (if applicable) to a 6-quart or larger slow cooker. Add the rinsed and drained black-eyed peas, chopped onion, diced carrots, diced celery, and minced garlic.1 pound smoked sausage, 2 (15-ounce) cans black-eyed peas, 1 large onion, 2 carrots, 2 celery stalks, 4 cloves garlic
- Add Liquids and Seasonings: Pour in the can of diced tomatoes (including the liquid) and the chicken broth. Stir in the dried thyme, smoked paprika, and cayenne pepper (if using). Season with a pinch of salt and freshly ground black pepper. Remember to taste and adjust salt later, especially if using regular chicken broth.1 (14.5-ounce) can diced tomatoes, 6 cups chicken broth, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, Salt and freshly ground black pepper
- Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The cooking time can vary slightly depending on your slow cooker, so look for vegetables to be tender and flavors to be well-melded.
- Stir in Spinach (Optional): About 15-20 minutes before serving, if you're adding spinach, stir the chopped fresh spinach into the soup. The residual heat will wilt the spinach perfectly without overcooking it.2 cups fresh spinach
- Taste and Adjust Seasoning: Give the soup a good stir and taste. Adjust salt and pepper as needed. If you feel it needs a bit more zest, a dash of hot sauce or a squeeze of fresh lemon juice can brighten the flavors.Salt and freshly ground black pepper, Hot sauce
- Serve Warm: Ladle the Crock Pot Black Eyed Pea Sausage Soup into bowls. Garnish with fresh chopped parsley or cilantro and offer hot sauce on the side for those who like extra heat.Fresh parsley or cilantro, Hot sauce
Notes
Sausage Sauté for Flavor: Don't skip browning the sausage before adding it to the slow cooker, even if it's pre-cooked. This step develops a rich, caramelized flavor that significantly deepens the soup's overall taste. For a vegetarian option, you can swap the sausage for a plant-based alternative or skip it entirely and add smoked paprika for a similar smoky essence.
Rinse Those Peas: Rinsing canned black-eyed peas thoroughly before adding them to the slow cooker helps remove excess sodium and improves their texture, preventing the soup from becoming too starchy or cloudy. If you prefer using dried black-eyed peas, soak them overnight and cook them separately or extend the slow cooker time by 2-3 hours on low.
Layer Your Aromatics: When adding your vegetables, try to place the onions, carrots, and celery at the bottom of the slow cooker first. This allows them to cook directly in the liquid and soften better, releasing their foundational flavors into the broth more effectively.
Adjust Seasoning at the End: With slow cooking, flavors concentrate. It's best to add most of your salt and pepper towards the end of the cooking process, after tasting. This prevents over-salting, especially when using canned broth or diced tomatoes, which can already contain sodium.
Spice It Up (or Down): The cayenne pepper is optional, but it adds a lovely warmth without being overwhelmingly spicy. If you like more heat, consider adding a finely diced jalapeño or a pinch more cayenne. For a milder soup, omit the cayenne altogether.
