Slow-Cooker Southern Black-Eyed Pea Soup

Black-eyed peas are considered a symbol of good luck in Southern cuisine, especially when eaten on New Year’s Day.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 495 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Slow-Cooker Southern Black-Eyed Pea Soup

Cooking Method: Slow cooking Cuisine: American, Southern Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 480 min Total Time 8 hrs 15 mins

Servings: 6 Calories: 1500

Best Season: Winter

Ingredients

Servings

• 2 cup Dried Black-Eyed Peas
• 6 cups Vegetable Broth
• 1 medium Onion
• 2 stalks Celery Stalks
• 1 medium Carrot
• 2 cloves Garlic Cloves
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 teaspoon Smoked Paprika
• 1 leaf Bay Leaf
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Hot Sauce
• 2 tablespoon Fresh Parsley

Instructions

1. Rinse the dried black-eyed peas under cold water.
2. In a slow cooker, combine the rinsed black-eyed peas, vegetable broth, chopped onion, celery stalks, carrot, minced garlic cloves, dried thyme, dried oregano, smoked paprika, bay leaf, salt, and black pepper.
3. Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4 hours, or until the black-eyed peas are tender.
4. Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some whole black-eyed peas for texture.
5. Stir in hot sauce and adjust seasoning if needed.
6. Serve the soup hot, garnished with fresh parsley.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 44g15%

Sugars 3g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.