Crock Pot Black-Eyed Pea Soup

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.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course: Soup

Cuisine: Southern

Ingredients Equipment Method Notes

Ingredients

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)

Equipment

6-quart (or larger) Slow Cooker

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

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.