As any good Southern girl knows, we must eat our black-eyed peas on New Year’s Day for good luck and prosperity in the upcoming year. Unfortunately, I married a 4th generation Arizonan who hates black-eyed peas….that is, until I made this soup a couple years ago. The complaining about supper on New Year’s Day has ceased!
I found the recipe over at Crockpot 365 when Stephanie was in the middle of her original challenge to use her slow cooker every day that year. She has a ton of great slow cooker recipes and ideas!
Slow Cooker Black-Eyed Pea Soup
1 pound dried black eyed peas
1 pound spicy sausage (such as Aidells chicken habanero and green chile)
6-8 cups chicken broth
1 yellow onion, diced
1 cup diced carrots
1 cup diced celery
4 cloves garlic, diced
1/2 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
Tabasco sauce (opt)
Use a 5 to 6 quart slow cooker. Wash and discard undesirable beans, place rest in slow cooker (no need to pre-soak). Add everything to your slow cooker, expect the Tabasco. Stir to combine.
Cover and cook on low for 8 hours, or on high for about 6 (I usually just cook on high all day to make sure the beans are done). Before serving, use an immersion blender to blend about 1 cup of beans. You can always use a traditional blender, if you don’t have an immersion blender. Blend just enough to get the broth thicker and creamier.
Ladle into bowls and add Tabasco sauce to taste.