Slow Cooker Black-Eyed Pea Soup
This black-eyed pea soup is full of flavor, with greens, tomatoes, and Creole seasonings. Get the recipe and enjoy this lunch or dinner soup!
Slow cooker black-eyed pea soup is one of those easy, comforting meals that practically takes care of itself. With canned peas, tomatoes, and greens, it comes together quickly and simmers into a hearty, flavorful soup while you go about your day.
This version has a Southern feel, with Creole seasoning adding gentle warmth and frozen greens giving it substance. It’s a simple pantry meal, budget-friendly, and especially good served with cornbread on the side.
Ingredient Notes
- Black-eyed peas: Using canned peas keeps this recipe quick and convenient; don’t drain them for extra body.
- Diced tomatoes: Tomatoes with bell pepper, onion, and celery add built-in flavor, but plain diced tomatoes work well too.
- Condensed chicken broth: Adds savory depth; you can use regular broth and reduce slightly if preferred.
- Frozen greens: A mix or single variety like collards, mustard, or turnip greens all work.
- Creole seasoning: Adds mild heat and Southern flavor; adjust to taste.
- Black pepper: Enhances the seasoning without adding extra spice.
Steps to Make Slow Cooker Black-Eyed Pea Soup
- Add the black-eyed peas, tomatoes, broth, greens, and seasonings to the slow cooker.
- Stir to combine everything evenly.
- Cover and cook on low until the soup is hot and the flavors are blended.
- Taste and adjust seasoning before serving.
Tips
- For a thicker soup, mash some of the peas against the side of the slow cooker before serving.
- If using plain diced tomatoes, add a pinch of onion powder or garlic powder for extra flavor.
- Adjust the Creole seasoning depending on how spicy your blend is.
- This soup thickens slightly as it sits, making leftovers even better.
Recipe Variations
- Add smoked meat. Stir in diced ham, smoked sausage, or bacon for extra richness.
- Make it vegetarian. Use vegetable broth instead of chicken broth.
- Add more vegetables. Diced carrots or extra celery are easy additions.
- Spice it up. Add a pinch of cayenne or red pepper flakes for more heat.
Serving Suggestions
- Serve with freshly baked cornbread or corn muffins.
- Pair with a simple green salad for a light meal.
- Add hot sauce or pepper vinegar at the table.
- Choose crusty bread if cornbread isn’t available.
How to Store
Refrigerate: Store leftover soup in an airtight container for up to 4 days.
Freeze: Freeze cooled soup in freezer-safe containers for up to 3 months.
Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally.
Slow Cooker Black-Eyed Pea Soup
Ingredients
- 2 15-ounce cans black-eyed peas, undrained
- 2 14.5-ounce cans diced tomatoes, with green peppers, celery, and onions*
- 1 10.5-ounce can condensed chicken broth
- 2 cups mixed greens, frozen, 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.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
