Best 3 Slow Cooker Ham And Black Eyed Pea Soup Recipes

Indulge in the comforting goodness of slow-cooker ham and black-eyed pea soup, a classic Southern dish brimming with savory flavors. This hearty soup features tender ham, plump black-eyed peas, and a medley of vegetables simmered in a rich broth. With just a few simple steps and minimal effort, you can create a pot of this delicious and nourishing soup that will warm your soul on chilly days. Our collection of recipes offers variations to suit every taste, from a traditional Southern-style soup to a lighter and healthier version. Whether you prefer a thick and creamy soup or a more brothy one, we have a recipe that will satisfy your cravings. So grab your slow cooker and let the aromas of this classic dish fill your kitchen as you explore the diverse and delectable recipes we have in store for you.

Let's cook with our recipes!

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 PEAS & HAM

Black-Eyed Peas & Ham image

Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 5h20m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) dried black-eyed peas, rinsed and sorted
1/2 pound fully cooked boneless ham, finely chopped
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
5 bacon strips, cooked and crumbled
1 large jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
6 cups water
Minced fresh cilantro, optional
Hot cooked rice

Steps:

Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

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

Tips:

Use a slow cooker with a 6-quart capacity or larger.
Rinse the black-eyed peas thoroughly before cooking.
Add the ham bone to the slow cooker for extra flavor.
Season the soup with salt and pepper to taste.
Serve the soup hot with cornbread or crackers.

Conclusion:

Slow-cooker ham and black-eyed pea soup is a delicious and easy-to-make dish that is perfect for a cold winter day. The soup is made with simple ingredients that are cooked together in a slow cooker until they are tender and flavorful. The soup is then served hot with cornbread or crackers.