Ring in the New Year with this traditional Slow Cooker Black-Eyed Pea Soup loaded with flavor in every bite!
Happy New Year! I hope and pray your new year is off to a great start! One way I like to kick off the new year is with a hearty bowl of black-eyed pea soup!
Do you eat black-eyed peas on New Year’s Day? Traditionally many people believe eating black-eyed peas on New Year’s Day is to bring prosperity in the new year. I eat just because it’s delish and a great way to use my leftover ham from the holiday.
The secret to my yummy soup is a few things. I like to simmer my ham bone or ham hock in the soup. It releases a ton of flavor. No worries if you don’t have one, but if you do it’s even better.
Secondly, I blend up about a cup of the beans and broth and then stir it back into the soup which makes it thick and creamy without even adding any cream.
This soup is so good and shouldn’t be just for New Year’s Day. It’s a cozy a yummy soup you’ll enjoy on a cold winter day along with some fresh bread for dunking.
Dried or canned black-eyed peas
The one thing you will need to do soak your dried beans overnight. If you don’t have dried beans or want to speed up the process you can use 3-4 cans of canned black-eyed peas.
If you try this soup, let me know! Snap a pic and post it on social media. Tag me so I can see! I’d love to see!
Slow Cooked Black-Eyed Pea Soup
- 1 lb dried black-eyed peas or 3-4 cans black-eyed peas, drained and rinsed.
- 32 oz chicken broth
- 14.5 can diced tomatoes
- 1 cup cooked and crumbled bacon or try 1 1/2 cups cooked and crumbled Italian sausage
- 1 cup diced cooked ham
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon pepper
- 1 ham bone or ham hock optional but adds a ton of flavor to the broth
Soak dried beans
Add beans to a large bowl, cover with water and soak overnight according to package directions. Drain and rinse.
Add beans along with remaining ingredients to a large slow cooker. Cover and cook on low for about 10 hours or on high for about 6 if you using dried beans. If using canned beans cover and cook on low for 4-5 hours.
Remove ham bone. Taste soup and season with additional salt if needed.
For a thicker/creamier soup – Scoop 1 cup mixture of beans with broth and place in a blender and blend until smooth. Add more liquid if mixture is too thick in blender. Stir back into soup. Reduce to warm and cook for about 30 minutes longer. This will make the soup nice and creamy.