FoodLink - Purdue Extension

Slow Cooker Black Eyed Pea Soup


Recipe adapted from Iowa State University Extension.

10 min
8 hr
Total Time
8 hr 10 min
Servings: 5


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)


  1. Rinse and sort black-eyed peas to remove any dirt or debris.

  2. Place all ingredients in a slow cooker and mix.

  3. Cook on low for 8 hours.

Quick Tips

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.