| Prep Time: 10 mins | Cook Time: 8 hours (Low) | Yield: 8 servings |
As we ring in the New Year, many families across the world—and specifically in the American South—look to a bowl of black-eyed peas to ensure a year of prosperity and health. This Slow Cooker Black-Eyed Pea Soup takes that beautiful tradition and turns it into a “set-it-and-forget-it” meal, perfect for a slow, recovering New Year’s Day.
In folklore, the peas represent coins, while the greens (if you add them) represent dollar bills. Even if you aren’t superstitious, this is an incredible budget-friendly meal that utilizes a leftover holiday ham bone to create a deep, smoky, and satisfying broth. It is the ultimate cozy soup to start your January off on the right foot.
Why the Slow Cooker is Best for Peas
Dried black-eyed peas are much softer than kidney or pinto beans, meaning they don’t actually require a long pre-soak. However, they still need several hours of low heat to become creamy while maintaining their shape. The slow cooker provides a gentle environment that allows the ham, onions, and garlic to infuse the peas without them turning into mush.
Ingredients & Quantities
- 1 lb Dried Black-Eyed Peas (rinsed and sorted)
- 1 Ham Bone (or 2 cups diced ham, or 4 slices of thick-cut bacon)
- 1 large Yellow Onion, diced
- 3 cloves Garlic, minced
- 2 large Carrots, diced
- 2 stalks Celery, diced
- 6 cups Chicken or Vegetable Broth
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
- 2 Bay Leaves
- 2 cups Chopped Kale or Collard Greens (optional, for extra “luck”)
Step-by-Step Instructions
- Prep the Peas: Rinse your dried black-eyed peas under cold water and remove any small stones or damaged peas. No soaking is required!
- Combine Ingredients: Place the peas, diced onion, garlic, carrots, celery, ham bone (or diced ham), smoked paprika, thyme, cayenne, and bay leaves into a 6-quart slow cooker.
- Add Broth: Pour the 6 cups of broth over the mixture. The liquid should cover the ingredients by about two inches.
- Slow Cook: Cover and cook on LOW for 7–8 hours (recommended) or HIGH for 4 hours. The peas are done when they are tender but not falling apart.
- Add Greens: If you are adding kale or collard greens, stir them in during the last 30 minutes of cooking so they wilt perfectly.
- Final Seasoning: Remove the ham bone and the bay leaves. Shred any meat left on the bone and return it to the pot. Taste the soup and add salt and pepper as needed. (Wait until the end to add salt, as the ham bone can be quite salty on its own).
- Serve: Ladle into bowls and serve with a side of warm cornbread for the full traditional experience.
Storage & Reheating
- Fridge: This soup keeps beautifully for 4–5 days. The flavors actually intensify as it sits!
- Freezing: This is a fantastic freezer meal. Store in airtight containers for up to 3 months.
- Reheating: Reheat on the stovetop or in the microwave. If the soup has become too thick, add a small splash of broth to loosen it up.
Frequently Asked Questions
Do I really not have to soak the beans?
Black-eyed peas are unique! Unlike many other dried beans, they cook relatively quickly. A soak isn’t necessary for tenderness in a slow cooker, but if you have a sensitive stomach, a 4-hour soak can help with digestibility.
Can I make this vegetarian?
Yes! Skip the ham and use a high-quality vegetable broth. To maintain that “smoky” flavor, add a teaspoon of liquid smoke or extra smoked paprika.
What if I don’t have a ham bone?
Smoked turkey wings or a smoked hock work just as well to provide that traditional depth of flavor.
Conclusion
Whether you are eating for luck or just for flavor, this Slow Cooker Black-Eyed Pea Soup is a nourishing and delicious way to kick off 2026. It’s a simple, honest meal that proves that the best traditions are the ones shared around a warm table.
