Crock Pot Black-Eyed Pea Soup

This Crock Pot Black-Eyed Pea Soup is a savory and filling recipe, which includes black-eyed peas and diced ham. It’s a classic, foolproof recipe, ready in about 10 hours and 10 minutes.

Crock Pot Black-Eyed Pea Soup Ingredients

• 1 lb dried black-eyed peas (or 3–4 cans, drained and rinsed)
• 32 oz chicken broth
• 14.5 oz can diced tomatoes
• 1 cup cooked and crumbled bacon (or 1½ cups cooked and crumbled Italian sausage)
• 1 cup diced cooked ham
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon pepper
• 1 ham bone or ham hock (optional, for added flavor)

How To Make Crock Pot Black-Eyed Pea Soup

1. Soak the beans (if using dried): Place dried black-eyed peas in a large bowl, cover with water, and soak overnight. Drain and rinse before using.
2. Add everything to the Crock Pot: Combine the soaked beans (or canned beans), chicken broth, tomatoes, bacon, ham, onion, garlic, Italian seasoning, salt, pepper, and ham bone if using.
3. Slow cook the soup:
   • If using dried beans: Cook on LOW for 10 hours or HIGH for 6 hours.
   • If using canned beans: Cook on LOW for 4–5 hours.
4. Remove ham bone: Discard the bone and stir the soup.
5. Make it creamy (optional): For a thicker texture, blend 1 cup of the soup with liquid in a blender until smooth. Stir it back into the soup and cook on WARM for another 30 minutes.
6. Serve and enjoy: Taste and add more salt if needed before serving.

Recipe Tips

• Do I have to soak the beans?
  Yes, if you’re using dried beans. Canned beans skip this step entirely.
• Can I make this vegetarian?
  Omit the ham, bacon, and ham bone. Use vegetable broth and add more veggies like carrots or greens.
• What’s the best way to thicken the soup?
  Blend a small portion of the soup and stir it back in—it adds a creamy texture without cream.
• What meat substitutes work well?
  Italian sausage, smoked sausage, or even shredded rotisserie chicken are all delicious options.
• Can I use a ham hock from the freezer?
  Yes, just make sure it’s fully cooked before adding to the soup.

What To Serve With Black-Eyed Pea Soup

This southern-style soup pairs well with cozy sides like:

• Cornbread
• Buttermilk biscuits
• Collard greens
• Garlic toast
• A simple green salad

How To Store Black-Eyed Pea Soup

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge and reheat gently on the stove or in the microwave.

Black-Eyed Pea Soup Nutrition Facts (Estimated Per Serving)

• Calories: ~310kcal
• Carbohydrates: ~28g
• Protein: ~22g
• Fat: ~12g
• Fiber: ~8g
• Sodium: ~720mg
• Sugar: ~3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the ham bone?
Yes, but it adds deep, smoky flavor to the broth. Try smoked paprika as a substitute.

Do black-eyed peas get mushy in the slow cooker?
Not if you soak them first and avoid overcooking.

Is this soup spicy?
No, but you can add a pinch of cayenne or diced jalapeños for heat.

Can I double the recipe?
Yes, just use a 6- to 8-quart Crock Pot to hold everything.

Is this good for New Year’s Day?
Yes! It’s a traditional good-luck dish for the new year, especially in Southern U.S. cuisine.

Try More Recipes:

• Crock Pot Bell Pepper Soup
• Crock Pot Beer Cheese Soup
• Crock Pot Asparagus Soup

Crock Pot Black-Eyed Pea Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

hours 

Calories

310

kcal

A hearty, comforting soup made with black-eyed peas, ham, and bacon—slow-cooked for deep flavor and perfect for New Year’s or any chilly day.

Ingredients

• 1 lb dried black-eyed peas (or 3–4 cans, drained)
  

• 32 oz chicken broth
  

• 14.5 oz can diced tomatoes
  

• 1 cup cooked bacon or 1½ cups cooked Italian sausage
  

• 1 cup diced cooked ham
  

• 1/2 cup diced onion
  

• 1 tbsp minced garlic
  

• 1 tsp Italian seasoning
  

• 1/2 tsp salt
  

• 1/4 tsp pepper
  

• 1 ham bone or ham hock (optional)
  

Directions

• Soak dried peas overnight. Drain and rinse.
• Add peas, broth, tomatoes, meats, onion, garlic, and seasonings to slow cooker.
• Cook on LOW for 10 hours (dried beans) or 4–5 hours (canned).
  
• Remove ham bone. Blend 1 cup of soup for a creamier texture if desired.
  
• Stir, taste, adjust seasoning, and serve hot.