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black-eyed pea soup with cornbread on the side

Slow Cooker Black-Eyed Pea Soup

Diana Rattray
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!
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Servings 6 servings
Calories 137
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Course Beans and Peas, Soups
Cuisine Southern
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

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

This is a canned tomato product. If you can't find it, add about 1/2 cup each of chopped green peppers, onions, and celery to the pot.

Nutrition

Calories: 137kcalCarbohydrates: 17gProtein: 4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 4mgPotassium: 31mgFiber: 0.1gSugar: 0.03gVitamin A: 291IUVitamin C: 3mgCalcium: 3mgIron: 0.1mg

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.

Keyword black-eyed peas, greens, soup, tomatoes
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