Description
A warm and hearty soup made with black eyed peas, perfect for family gatherings and chilly evenings.
Ingredients
- 1 pound black eyed peas, rinsed and drained
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Rinse the black eyed peas thoroughly under cold water.
- Place the peas in the slow cooker.
- Add the diced onion, minced garlic, diced carrot, and celery to the slow cooker.
- Pour in the vegetable broth, then sprinkle thyme and cumin over the top.
- Stir everything together and season with salt and pepper.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the peas are tender.
- Serve hot with crusty bread on the side.
Notes
Garnish with freshly chopped parsley or cilantro and a drizzle of olive oil for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 400 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American