Easy to make black-eyed pea soup in the crock pot. Has a great Cajun flavor. Goes great with corn bread on the side.
This is a really good low-budget soup, although that shouldn’t be the reason you want to make this. Sometimes people call this black-eyed bean soup and it is a lot like bean soup. But it is an important thing to know that these little legumes are not beans but peas.
I have loved them since I was a child and was always glad to have more while my brothers shirked them. As an adult, I know how to really make them sing to my heart, and love this soup especially with a couple squirts of green jalapeno sauce in it. I have no real explanation, but black-eyed peas and jalapenos are a match made in heaven.
Today I have made this soup with an andouille style smoked sausage, but polish or jusr plain old smoked sausage would do fine, as would something like little smokies. But that’s not all- this also pairs well with pork roast or pulled smoke pork, smoked turkey or even ham. Many meats are excellent as a flavoring in this. Of course, of you are a vegetarian, I might recommend omitting the meat and using a good quality vegetable base as a flavoring and not bother with trying to replace the meat at all. Do what suits you best.
Spicy Black-Eyed Pea Soup
- 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 smoked sausage or 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
- 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.
Note: You can always use the three minute boil on the peas as a head start if you forget to soak overnight.
You *can* cook legumes without soaking them, it just takes longer.
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