Slow-Cooker Ham and Black-Eyed Pea Soup

My husband loved it

Yummy recipe! So simple. I made it just as it is written turned out great. Used some leftover country ham I had in my freezer. My whole family enjoyed it.

I used 1lb dried beans, soaked overnight, and cooked these all day long! They turned out really well, and were greatly appreciated by the whole family. I did make two other adjustments- I added a bay leaf, and I had to add a little extra stock halfway through the day (probably due to the fact that I used dried beans). I couldn’t find a ham hock, so subbed in some smoked pork shanks, which meant I also had to add salt. Even with all these minor changes, the soup was delicious.

I followed the recipe. Mostly. I didn’t have chicken broth, so I used water. I also cooked it in my pressure cooker on high for 18 minutes, because i used dried instead of canned black eyed peas . I also omitted salt, because ham really has enough! I didn’t have thyme leaves. I used almost one teaspoon of dried crushed red pepper, 1 teaspoon chipotle chili powder. I had a home cooked ham bone, and not much meat, but boy is this tasty!!! Gonna make some corn bread to go with. It would be a crime not to make corn bread with this. Wish I had some collard greens. Next time.

I always add what I have, so added 1 cut up chicken leg and a small amount of swede to the recipe. I used my own homemade chicken "broth" of chicken fat from the day before mixed with boiling water. Otherwise was very faithful to the recipe (though used white beans instead of black eyed beans) and it was so delicious my kids ate it all up!

This was delicious! Ours did lean a little on the salty side but could be because we added some extra rib meat from a leftover rack of smoked ribs. Yum!

I prefer to use dry beans but the canned ones work just fine.