Canned black-eyed peas, tomatoes, and frozen mixed greens make this black-eyed pea soup effortless. The slow cooker cooks the soup while you go about your day. Creole seasoning is added for flavor. The soup may be made vegetarian by using vegetable broth instead of chicken stock. Or add sliced smoked sausage, leftover ham, or browned ground beef or turkey for a heartier soup.
PrintSlow Cooker Black-Eyed Pea Soup
This black-eyed pea soup is full of flavor, with greens, tomatoes, and Creole seasonings. Get this recipe and enjoy this lunch or dinner soup with freshly baked cornbread!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soups, Beans and Peas
- Method: Slow Cooker
- Cuisine: Southern
Ingredients
Scale
- 2 cans (15 to 16 ounces each) black-eyed peas, undrained
- 2 cans (14.5 ounces each) diced tomatoes with bell pepper, onion, and celery, or unseasoned
- 1 can (10 3/4 ounces) condensed chicken broth
- 2 cups mixed frozen greens (or turnip greens, collard greens, or mustard greens)
- 1 teaspoon Creole seasoning
- 1/4 teaspoon ground pepper
Instructions
- Combine the peas, tomatoes, chicken stock, greens, and seasonings in a slow cooker.
- Cover and cook on LOW for 5 to 7 hours.
