Slow Cooker Black-Eyed Pea and Sausage Soup recipe

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Ingredients

10 cups water
1 (1 pound) package smoked sausage, sliced
1 ½ cups chopped carrot
1 cup chopped celery
1 onion, chopped
5 cubes chicken bouillon
2 bay leaves
½ teaspoon garlic powder
½ teaspoon dried oregano
1 pound dried black-eyed peas

Nutrition Info

303 calories
carbohydrate: 18.3 g
cholesterol: 39 mg
fat: 18.5 g
fiber: 4.3 g
protein: 15.4 g
saturatedFat: 6.5 g
servingSize: -
sodium: 1613.7 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour 10 cups water into a 5-quart slow cooker crock, add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.

  2. Pour black-eyed peas into a saucepan, add enough water to cover by a few inches. Bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker.

  3. Cook on Low for 8 hours. Remove and discard bay leaves before serving.

Recipe Yield

8 servings

Recipe Note

Dried black-eyed peas and sausage are combined in this slow cooker soup with carrots, oregano, and garlic powder. Allow 8 hours cooking time. Use whatever type of sausage you like, as long as it's either smoked or cooked before putting it in the slow cooker.

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