Slow Cooker Black Eyed Pea Soup
This easy soup uses dried beans and simmers all day to develop flavor.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 3 cloves garlic minced or pressed
- 1 tablespoon tomato paste
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 8 ounces dried black eyed peas about 1 cup
- 6 cups vegetable stock or broth
- 14.5 ounces petite diced tomatoes undrained
- 2 bay leaves
- 2 cups chopped kale fresh not frozen
- 1/2 teaspoon ground black pepper
Instructions
- Add the olive oil to a sauté and heat over medium. Once the oil is hot, add the onion, carrots, celery, and a pinch of salt. Cook, stirring often, for 5 minutes.1 tablespoon olive oil, 1 cup chopped onion, 1 cup chopped carrots, 1/2 cup chopped celery
- Add the garlic, tomato paste, smoked paprika, cumin, and remaining salt. Stir well to coat the vegetables and cook for 1 minute. If it is sticking, add a splash of water to loosen.3 cloves garlic, 1 tablespoon tomato paste, 1 1/2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon fine sea salt
- Scoop the vegetable mixture into the crock of a slow cooker. Add the dried beans, vegetable broth, tomatoes, and bay leaves. Stir, then place the lid and set the slow cooker to LOW.8 ounces dried black eyed peas, 6 cups vegetable stock or broth, 14.5 ounces petite diced tomatoes, 2 bay leaves
- Cook for 7-8 hours, until the beans are tender.
- In the last 10-15 minutes of cooking, stir in the chopped kale. Cook until the kale is wilted. Stir in black pepper to taste and serve.2 cups chopped kale, 1/2 teaspoon ground black pepper
Notes
- If you are concerned about the tomato acidity affecting the beans, you can wait to add them until the last 30 minutes of cooking.
- You can make this recipe using 2 15-ounce cans of beans instead of dried, and simmer on the stove for 20 minutes rather than using the slow cooker. Reduce the broth to 4 cups.
- Adapted from Eating Well.
