Slow Cooker Black Eye Pea and Cabbage Soup

Slow Cooker Black Eye Pea And Cabbage Soup Recipe

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Elizabeth D


A great, easy way to ring in the New Year! Serving black eye peas and cabbage on New Year's Day is a Southern tradition to ensure luck and wealth for the coming year. This has a Southwestern kick for good measure. Pair this with a pan of real Southern cornbread for a delicious dose of New Year's luck.


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30 Min
6 Hr
Slow Cooker Crock Pot


  • 2 12-oz pkg
    fresh black eye peas (or 1 pound dried black eye peas, soaked and prepared for cooking)
  • 1
  • 3-4 c
    ham, cubed (can be leftover ham if there's not enough on the hambone)
  • 1 large
    yellow sweet onion, chopped
  • 2 stalk(s)
    celery, chopped
  • 2-3 dash(es)
    louisiana hot sauce
  • 1 Tbsp
    minced garlic
  • 2
    bay leaves
  • 6 c
    chicken broth
  • 1 Tbsp
    better than bouillon ham flavor (optional)
  • 1 can(s)
    ro-tel tomatoes and chilies, undrained (mild, original or hot will all do, pick your personal preference for heat.)
  • 1
    green bell pepper, diced
  • 1/2
    head of green cabbage (if the cabbage is large) or 1 small green cabbage, chopped
  • 2 clove
    minced garlic

How to Make Slow Cooker Black Eye Pea and Cabbage Soup


  1. Prep all ingredients. Carve as much meat as you can off the hambone, then cube the meat. Then, starting with the hambone, put all ingredients into Crock Pot. Pour the broth over last. This soup has a lot of volume starting out, but it will cook down considerably.

    Note: If you can't get fresh black eye peas, you may use a pound of dried black eye peas. To substitute dried black eyed peas, rinse the peas the night before, sorting out any dirt or stones. Put into a pot, cover with water, and boil for ten minutes. Remove from heat and allow to soak overnight. When ready to prepare, rinse the peas before adding them to the Crock Pot. Canned black eye peas are NOT recommended, as they grow pasty and mushy and ruin the texture of the soup.
  2. Cook on high for 6 hours. Remove bay leaves and discard. Remove hambone from Crock Pot, scrape off meat and marrow, and stir both into the soup. Discard hambone. Add salt and pepper to taste. Serve.

    Note: If you want more heat, add another dash or two of hot sauce - just be careful to stir and taste in between dashes. If you want a more intense ham flavor, add a tablespoon of ham Better than Bouillon and stir. If you want a thicker soup, mash up some peas against the side of the Crock Pot with the back of a spoon and stir, repeating until the soup is the desired thickness.

    We pair this with a pone of my grandmother's recipe for Southern cornbread with stone-ground cornmeal. Forget about crackers -- just crumble some cornbread into your soup to soak up the good juice for a meal that'll make a great start to your New Year!
  3. This is great the next day, too. Peas soften still more overnight.

    Note: If you don't have a leftover hambone from your holiday ham, one alternative is to get a hambone from Honeybaked Ham, if one is in your area. I've found their 'soup starter' bones have enough ham left both for this soup and for an additional meal! Honeybaked sells their hambones dirt cheap after Christmas and Easter, so it's a great time to stock up, too.

    *I'm not employed by Honeybaked and I have no stake in the company -- it's just the cheapest and easiest way I've found to get a hambone without having to buy a whole ham to get it.

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