Best 3 Slow Cooker Black Eyed Pea And Sausage Soup Recipes

Welcome to a culinary journey where Southern charm meets hearty goodness in a bowl. Our slow-cooker black-eyed pea and sausage soup is a symphony of flavors that will warm your soul and tantalize your taste buds. This delectable soup features tender black-eyed peas, savory sausage, and a medley of aromatic vegetables, all simmered to perfection in a rich and flavorful broth.

In this article, we'll take you on a step-by-step journey to create this comforting soup, with detailed instructions and helpful tips to ensure success. We'll also introduce you to a collection of additional recipes that showcase the versatility of black-eyed peas, from a classic Hoppin' John to a refreshing black-eyed pea salad. Whether you're a seasoned cook or a culinary novice, this comprehensive guide has something for everyone. So, grab your apron, gather your ingredients, and let's embark on a delicious adventure together!

Let's cook with our recipes!

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP

Slow-Cooker Ham and Black-Eyed Pea Soup image

This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h25m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ reduced sodium chicken broth
3 cans (15.8 oz each) black-eyed peas, drained, rinsed
1 smoked ham hock or shank
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

Spray 5-quart slow cooker with cooking spray.
In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
Add broth, black-eyed peas and ham hock to slow cooker.
Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
Skim off any excess fat from top of soup. Add parsley, and serve.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g

SLOW COOKER BLACK-EYED PEAS

Slow Cooker Black-Eyed Peas image

Our family was visiting, and we went to Disney World on New Year's Day. I just had to have black-eyed peas before midnight. Make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas.

Provided by PS

Categories Side Dish Beans and Peas

Time 23h40m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound dried black-eyed peas
3 smoked ham hocks, or more to taste
6 cups water, plus more as needed
1 onion, chopped small
1 large clove garlic, crushed
¼ teaspoon red pepper flakes
⅛ teaspoon white sugar
salt to taste

Steps:

Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
Cook on Low for 14 hours. Season with salt.

Nutrition Facts : Calories 801.5 calories, Carbohydrate 74.1 g, Cholesterol 102 mg, Fat 33.1 g, Fiber 13.1 g, Protein 53 g, SaturatedFat 11.3 g, Sodium 113.9 mg, Sugar 10.4 g

BLACK-EYED PEA SAUSAGE STEW

Black-Eyed Pea Sausage Stew image

I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. -Laura Wimbrow, Bridgeville, Delaware

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) smoked sausage links, halved lengthwise and sliced
1 small onion, chopped
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 cup beef broth
1/4 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon hot pepper sauce
1-1/2 cups frozen corn, thawed

Steps:

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 346 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1378mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.

Tips:

For a smokier flavor, use smoked sausage instead of regular sausage.
If you don't have a slow cooker, you can make this soup on the stovetop over medium heat. Just be sure to simmer it for at least 1 hour, or until the black-eyed peas are tender.
To make this soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, thaw the soup overnight in the refrigerator or reheat it over medium heat on the stovetop.
Garnish the soup with fresh parsley, cilantro, or green onions before serving.

Conclusion:

This slow cooker black-eyed pea and sausage soup is a hearty, flavorful, and easy-to-make dish that's perfect for a cold night. The soup is packed with protein and fiber, and it's also a good source of vitamins and minerals. Whether you're serving it for dinner or for a party, this soup is sure to be a hit.