black eyed soup in a slow cooker
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Black Eyed Pea Soup (Slow Cooker, Vegan)

Want good luck this New Year? This black eyed pea soup is a vegan version of a southern tradition. With added sweet potatoes, kale, and the use of a slow cooker for a comforting soup.
Course Main Course, Soup
Cuisine crockpot, Gluten Free, Slow Cooker, Southern, Soy Free, Vegan
Keyword black eyed pea soup
Prep Time 8 hours
Cook Time 6 hours 7 minutes
Total Time 14 hours 7 minutes
Servings 5 (2 cups per serving)
Calories 391kcal
Author Gina Marie

Ingredients

Instructions

  • Pick over black eyed peas removing any bad beans and debris. Soak beans in cold water enough to fully cover beans for 8 hours or overnight. 
  • Heat butter in 12-inch skillet over medium-high heat until melted. Add onions to  skillet and cook until softened for 5 to 7 minutes.
  • Stir in fresh garlic and 1 teaspoon Homemade Creole Cajun Seasoning Mix and fully coat onions and garlic for about 60 seconds. Remove from heat and transfer cooked onions and garlic into slow cooker.
  • Next, pour in vegetable stock, 4 cups of water, 1 teaspoon of liquid smoke, and black eyed peas into your slow cooker. Cover and cook on high for 6  hours until peas are tender. (9  hours on low).
  • After 6 hours, stir in kale, sweet potatoes, 1 1/2 tablespoon of Homemade Creole Cajun Seasoning Mix, 1/2 teaspoon liquid smoke, and 1 tablespoon of sea salt.  Cover and cook on high for an additional 1 1/2 - 2 hours. (That may seem like a lot of salt but keep in mind we are talking about an entire pot of beans. You don't want bland soup. You can add both salt and seasoning mix little by little and taste as you go to adjust seasonings to your liking.)
  • Turn off slow cooker. Let soup cool, pull out bay leaves, and serve. You can add hot sauce or more salt and pepper for extra taste. For weight gain I would serve with rice, tortilla chips, or vegan cornbread. For weight loss I would served with a large green salad. 

Video

Notes

Substitutes and Additions:
  • You can use turnips or Kolharbi instead of sweet potatoes.
  • Pinto beans would work with this as well.
  • Turnip greens, collard greens, and mustard greens can be used instead of kale or a combo of mixed greens
  • If you are on a waste release (weight loss) diet swamp squash for sweet potatoes as they have lower calories and a lower carbohydrate count. Serve 1 1/2 cup with large raw salad instead of with cornbread. 
To make without a slow cooker:

If you are not using slow cooker I recommend having your black eyed peas already pre cooked. Sort 1 pound (about 2 cups or 16 ounces) of beans and soak for 8 hours in a large bowl as normal. Drain peas and add 6 -8 cups of water to a large pot. Cook on low heat with tilted over pot for 1 1/2 - 2 hours until beans are tender. Or you can use 2 BPA free organic black eyed peas in a can. Proceed with recipe as follows:

  1. Heat butter in large stock pot over medium-high heat until melted. Add onions to  skillet and cook until softened for 5 to 7 minutes.
  2. Stir in fresh garlic and Homemade Creole Cajun Seasoning Mix and fully coat onions and garlic for about 60 seconds.
  3. Next add broth, water, liquid smoke, kale, sweet potatoes, and peas to pot. Turn down low and simmer for about 30 minutes covered.
  4. Optional: After 30 minutes take a cup of the bean mixture and pour in a blender. Blend for a few seconds and add back to the pot and simmer for 10 more minutes. This makes it more creamy.
  5. Turn off and let cool. Serve

Nutrition

Serving: 2cups | Calories: 391kcal | Carbohydrates: 70g | Protein: 24g | Fat: 3g | Fiber: 11g | Sugar: 9g