Mommy's Kitchen - Recipes From my Texas Kitchen: Slow Cooker Ham & Blackeyed Pea Soup


Monday, December 30, 2013

Slow Cooker Ham & Blackeyed Pea Soup

Here in the South we wouldn't dream of starting out a New Year without a big old pot of Traditional Black- Eyed Peas. It's definitely a southern thing that dates all the way back to the Civil War.

In the South, black-eyed peas have long been thought to bring forth Good Luck and Prosperity. Black-Eyed peas must be eaten on New Years Day to ensure that all goes well for the upcoming year.   

Black-Eyed Peas are always served with some type of green (collard, turnip, mustard or cabbage) which represent money and cornbread which represents gold. I don't ever want to temp fate, so every New Year's Day we have black-eyed peas, cabbage and a skillet of cornbread.  

I like black-eyed peas any way you can make them, so today I want to share a recipe that is new to my family. It's for Bush's Slow Cooker Ham & Blackeyed Pea Soup. Nothing warms you up more than a comforting bowl of soup and this one did not disappoint.

Beans and ham are a traditional pairing in the south, so
a leftover ham bone from your holiday spiral cut ham is perfect for making this soup. If you don't happen to have a ham bone, use a ham hock or some diced smoked ham. 



When it comes to black-eyed peas I usually use dry beans, but I also love the convenience of using canned, especially if I don't have time to soak the beans. My choice of canned beans is always Bush's, because they taste just as good as dried beans, but without all the fuss. 

I hope you'll give this recipe a try and may you have a prosperous, healthy and joyful new year!



Slow Cooker Ham & Blackeyed Pea Soup

2 - (15.8 ounce) cans BUSH’S® Blackeye Peas, drained and rinsed
2 - cups cooked ham, diced
2 1/2 - cups water
4 1/2 - cups low sodium chicken stock
1 - small onion, diced
3 - medium carrots, peeled and diced
2 - ribs celery, diced
1 - teaspoon dried sage
1 - teaspoon dried thyme
1 - teaspoon dried oregano
1 1/2 - cups fresh or spinach, optional
1/2 - teaspoon crushed red pepper flakes
2 - tablespoons lemon juice 

1 - cup cooked white or brown rice, optional


Combine all ingredients in slow cooker except spinach, red pepper flakes, lemon juice and rice. 

Cover and cook 4-5 hours on low. Stir in spinach, red pepper flakes and lemon juice. Cook an additional 15 minutes. Stir in cooked rice before serving, if desired. 


Cook's Note: Instead of using spinach, I used one can of Bush's Blackeye Peas with Snaps.

Adapted from: Bush's Beans



Disclosure:  This post is sponsored. I'm a brand ambassador for Bush's Beans and have been compensation for my time and efforts in creating this post. All opinions stated above are 100% entirely my own.

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8 comments:

BerryMorins Bits & Tips said... #

I grew up eating Black-eyed peas, especially on New Year's Day.

I love this recipe.

Tina Butler said... #

I too grew up eating them and it just wouldn't be New Years without them. :)

frifken said... #

Happy New Year Tina...this recipe looks and sounds great, BUT I have a pot of Black Eyes on the burner right now. I've been using your Thursday, January 1, 2009 Southern Black-Eyed Peas {New Years Day} recipe every year since you posted it. I don't think anything could be better. I'll be making corn bread sticks this evening and delivering them to our neighbors along with your delicious black eyes. They can eat them before or after their celebrations. What better way to welcome 2014.

36duck said... #

Good recipe, I will give you a Cajun version that will make even the biggest black eyed pea hater gobble them up. I grew up in Alabama and hated these things no matter who cooked them. I married a Cajun and now live in Louisiana and let me tell you. When these folks make black eyed peas, they ain't what your moma made. Oh I eat them at least once twice a month. drop me a line if you would like the recipe.

Rachel Battles said... #

This recipe looks delicious. If I use a ham hock does it need to be precooked before placing in crock pot? Also, 36Duck, I would love to try your Cajun version.

Tina Butler said... #

Hi Rachel! You would add the ham hock uncooked. This is was gives the beans their rich meaty flavor. If you want more ham I would use a meaty ham bone or add a bit of additional ham pieces.

Colleen Grant said... #

In the recipe it calls for (1 1/2 - cups fresh or spinach, optional) is this supposed to be without the or? or is it supposed to be or plus something else spinach? Sorry for such a question because I am learning to cook and I do everything step by step because I won't know what I might be doing wrong if I don't. Thank you, Colleen

castley said... #

I would love to have the recip. Please.