3 ratings

Slow Cooker Ham and Blackeye Pea Soup

Just set it and forget it

Recipe Courtesy of Aggies Kitchen and Bush’s Beans

“This Slow Cooker Ham and Blackeye Pea Soup comes together so easily with a few staples and in your slow cooker. It’s perfect for New Year’s Day but also for any day during winter when you need something warm to come home to at dinnertime. If you’ve got leftover holiday ham, it would be great for this but if you don’t you can always pick up some ham at your deli (if you do this have them slice it a little extra thick and dice it up when you get home).”



For the Slow Cooker Ham and Blackeye Pea Soup

  • 2 (15.8) cans Ounces Blackeye peas, such as Bush's Blackeye peas, drained
  • 2 Cups cooked ham, diced
  • 3 Cups water
  • 4 Cups chicken stock
  • 1 Large 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 Cup Frozen spinach, defrosted and squeezed dry
  • 1/2 Teaspoon crushed red pepper flakes
  • 2 Tablespoons lemon juice
  • 1 Cup cooked white or brown rice, optional


For the Slow Cooker Ham and Blackeye Pea Soup

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.