Black Eyed Pea Soup Crock Pot 365 Recipes

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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

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

SPICY BLACK-EYED PEA SOUP



Spicy Black-eyed Pea Soup image

Easy to make in the crock pot. Has a great cajun flavor. Goes great with corn bread on the side. Enjoy!

Provided by PalatablePastime

Categories     Pork

Time 14h

Yield 8-12 serving(s)

Number Of Ingredients 13

16 ounces dried black-eyed peas
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots or 1 cup chopped bell pepper (may mix)
5 cloves garlic, minced
1 -2 bay leaf
1 lb andouille sausages or 1 lb kielbasa, cut into chunks
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon cajun spices or 1 tablespoon spice essence
49 1/2 ounces chicken broth (large can)
cayenne pepper sauce or Tabasco sauce, to taste

Steps:

  • Sort peas and soak in plenty of water overnight.
  • Before cooking, drain and rinse.
  • Place all ingredients into crock pot and cook on low for 8-10 hours or until peas are nicely tender.
  • Remove bay leaves before serving.
  • Serve with additional tabasco, if desired.

Nutrition Facts : Calories 415.1, Fat 17.9, SaturatedFat 5.8, Cholesterol 34.7, Sodium 1369.9, Carbohydrate 39.3, Fiber 7.1, Sugar 6.9, Protein 24.6

BLACK-EYED PEA SOUP



Black-Eyed Pea Soup image

Provided by Food Network Kitchen

Time 3h

Yield 3 1/2 Quarts

Number Of Ingredients 12

1 pound dried black-eyed peas (about 2½ cups)
5 slices thick-cut bacon
2 tablespoons extra-virgin olive oil
1 large diced onion
2 large diced carrots
2 ribs diced celery
1½ cups frozen chopped collard greens, thawed
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 smoked ham hock
½ cup rice blend
Kosher salt and freshly ground black pepper

Steps:

  • Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
  • Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
  • Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
  • Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

CROCK POT BLACK EYED PEA AND SAUSAGE SOUP



Crock Pot Black Eyed Pea and Sausage Soup image

Great recipe for bringing good luck on New Year's Day! I cook this up on New Year's Eve so it is ready to heat and enjoy on NYD.

Provided by Catherine B.

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 13

10 cups chicken stock
1 lb andouille sausage, cut in 1/4-inch slices
1 1/2 cups chopped carrots
1 cup chopped celery
1 medium onion, chopped
2 garlic cloves, minced
1 medium red bell pepper, chopped
2 tablespoons fresh jalapenos, diced
2 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon cajun spices (I prefer Emeril's Essence or Tony Chachere's Creole Seasoning)
1 lb dried black-eyed peas

Steps:

  • Rinse black eyed peas well in a colander. Pick through to remove any small rocks, bad peas or dirt.
  • Pour EIGHT cups chicken stock into 5-quart slow cooker. Save the remaining 2 cups of stock.
  • Add all of the remaining ingredients with the exception of the 2 cups of chicken stock.
  • Cook on Low for 6 hours. Check peas for desired tenderness. May need to continue to cook for 1 to 2 more hours, depending upon altitude and the power of your crock pot.
  • May add chicken stock to achieve desired consistency and when reheating.
  • Serve hot with cornbread!

Nutrition Facts : Calories 517.8, Fat 20, SaturatedFat 6.7, Cholesterol 41.4, Sodium 1151, Carbohydrate 52.4, Fiber 7.6, Sugar 11.8, Protein 32.4

SOUP KITCHEN'S BEEFY BLACK-EYED PEA SOUP



Soup Kitchen's Beefy Black-eyed Pea Soup image

Make and share this Soup Kitchen's Beefy Black-eyed Pea Soup recipe from Food.com.

Provided by Danny Beason

Categories     Meat

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 lb ground beef
2 cups onions, diced
1 cup celery, chopped
2 cups carrots, chopped
1 cup green pepper, chopped
1 tablespoon black pepper
1 teaspoon garlic
salt and black pepper
beef stock
4 cups dices tomatoes
6 cups black-eyed peas, canned or dried (cooked)
flour, and water to thicken

Steps:

  • Brown meat, saute vegetables.
  • Mix together with seasonings in a large pot.
  • Add tomatoes, black-eyed peas and as much beef stock as needed.
  • Simmer.
  • Thicken to desired consistency with flour and water.
  • Wisk flour and water together, then pour through a strainer to avoid lumps.

Nutrition Facts : Calories 625.7, Fat 19.7, SaturatedFat 7.3, Cholesterol 77.1, Sodium 1222.7, Carbohydrate 73.2, Fiber 18.2, Sugar 12, Protein 41.7

BLACK EYED PEA SOUP



Black Eyed Pea Soup image

Make and share this Black Eyed Pea Soup recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

2 (16 ounce) cans black-eyed peas, 2 cans, do not drain
1 1/2 cups organic potatoes, peeled and diced
1/2 cup celery, diced
1 cup carrot, diced
1/2 cup onion, diced
1 garlic clove, minced
2 tablespoons olive oil
4 cups water
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried basil
1/2 cup corn (fresh or frozen)
1/2 cup canned diced tomatoes with green chilies, do not drain
1/4 teaspoon dried oregano
2 tablespoons fresh parsley, finely minced

Steps:

  • Heat oil in a soup pot, sauté garlic and onion for 2 to 3 minutes.
  • Add all remaining ingredients except the parsley. Cover and bring to a boil.
  • Reduce the flame to low and simmer for 20 minutes. Mash the potatoes slightly with a potato masher to thicken the soup. Serve and garnish with parsley.

Nutrition Facts : Calories 215.8, Fat 5.6, SaturatedFat 0.9, Sodium 868.2, Carbohydrate 34.3, Fiber 7.2, Sugar 2.3, Protein 8.8

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