Slow Cooker Black-Eyed Pea Soup

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

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.


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  1. I must confess that this was the least appealing soup recipe to me as I don’t like black eyed peas but after reading that your hubby hated them also but loves this soup well, I would be willing to give it a try.

  2. I love black eyed peas and don’t get them much since moving to Wisconsin. Definitely more of a southern food. We always had black eyed peas on New Years Day when I lived in Texas!


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