Recipe adapted from Iowa State University Extension.
8 hr 10 min
1/2 pound dried black-eyed peas
2 cups vegetable broth
1 cup water
6 carrots (chopped)
2 celery ribs (chopped)
1 medium onion (chopped)
1 teaspoon garlic powder
1 teaspoon seasoning (basil, dried oregano, rosemary, or sage)
Rinse and sort black-eyed peas to remove any dirt or debris.
Place all ingredients in a slow cooker and mix.
Cook on low for 8 hours.
This recipe can be prepared on the stovetop. Use 2 additional cups of water and cook for 2 hours on medium. Stir occasionally. For safety, cook on a back burner.