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Slow Cooker Black Eyed Pea Soup
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- #21026
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
1 pound dried black eyed peas
1 can (28 ounce size) Rotel tomatoes with green chiles
1 large onion, cubed
3 medium potatoes, cubed (peeled, if desired)
12 slices bacon
salt and pepper, to taste
Worcestershire and tabasco sauce to taste
directions
Place the dried black eyed peas on the crock pot with enough water to cover them. Cover the crock pot and cook on low heat for 8 hours (overnight).
Heat a large skillet over medium heat. Add the bacon and cook until browned and crisp. Remove the bacon to paper toweling to drain. When cool, coarsely crumble the bacon.
Add the potatoes and onion to the bacon drippings in the pan. Cook, stirring occasionally, until the potatoes are soft.
Add the potatoes, bacon, and tomatoes to the soaked peas. Season to taste then let cook on low heat for 4-5 hours.
added by
snausages
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
589 calories, 11 grams fat, 91 grams carbohydrates, 35 grams protein per serving.
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reviews & comments
January 1, 2010
This is a great recipe. It is pretty easy to cook. I would follow the directions on the bag of dried beans for the first step. Taste before adding pepper the Rotel has great flavor. It makes way way more than 4 servings we doubled the recipe and have not served half the pot served 20 ladle so far today! Craig
October 3, 2008
This recipe is awesome!! I added a can of cut green beans, celery, and some elbow macaroni to make a really chunky soup. I also did this in a sauce pan instead of a crock. I decided to just par boil the potatoes instead and just add a bit of the bacon drippings to the soup. It turned out sooooooo good. Not like anything I've ever had but I would HIGHLY recommend experimenting with this!
January 1, 2005
This is very, very good! I have made this recipe (from a newspaper cliping recipe} for many years! I am making it again this year for New Years Day. Try it, you'll like it!