This black eyed peas soup recipe is my easy go-to slow cooker supper made with chipotle, chili powder, and tomato paste for a smoky chili-style broth. I soften onions and garlic first, then blend one can of black-eyed peas with broth to make the soup creamy. Everything cooks in the slow cooker with sweet potatoes and boneless country-style pork ribs until tender in about 4 to 6 hours. I serve this black-eyed pea soup with hot cornbread and a simple salad for a full meal.
Black Eyed Peas Soup Recipe
You can prep this soup in the morning, head into your day, and come back to a pot of black eyed pea soup that is ready to ladle out for family, friends, and whoever God sends to your table. Pair it with hot cornbread and a simple salad, and you have a complete meal that stretches easily to feed a small crowd. If you’re craving more soups like this, you’ll find plenty of cozy options from my soup recipe collection.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Onions: Choose firm, heavy onions with papery skins and chop them finely so they soften into the base and almost disappear into the broth.
- Garlic: Use fresh garlic cloves and mince them small.
- Chili powder: Use a fresh, good-quality chili powder that smells rich when you open the jar.
- Tomato paste: Look for a simple tomato paste without added sugar so you can sauté it with the aromatics and build a deep, rich base.
- Olive oil: Reach for a mild olive oil or another neutral cooking oil.
- Chipotle chile in adobo: Use a canned chipotle pepper with a little of the adobo sauce. Mince it very finely.
- Black eyed peas: Choose canned black eyed peas, drain and rinse them, and they will hold their shape in the slow cooker while still turning creamy and tender. For another hearty recipe, try this Easy Southern Black Eyed Peas and Collard Greens with Bacon.
- Chicken broth: Use a good-quality low-sodium chicken broth so you can adjust the salt.
- Sweet potatoes: Choose firm sweet potatoes with smooth skins, peel them, and cut them into even cubes so they cook through at the same time.
- Boneless country-style pork ribs: Look for well-marbled ribs and trim away any large pieces of visible fat.
How To Make Black Eyed Peas Soup Recipe
Build Flavor Base
In a microwave-safe bowl, stir together the onions, garlic, chili powder, tomato paste, olive oil, and minced chipotle. Microwave in short bursts, stirring a few times, until the onions are softened and everything smells toasty. Scrape this mixture into your slow cooker.
Tip for Leftover Chipotles: If you only need a spoonful or two of chipotle peppers in adobo for this soup, do not toss the rest. I like to spoon the remaining peppers and sauce into a small freezer tray and freeze them in individual portions. That way, I can grab exactly what I need for soups, chili, or taco meat later. This is the freezer container I use and love, and it fits perfectly in the freezer without taking up much space.
Buy Now → Blend
Add one can of drained black eyed peas and about 1 cup of the chicken broth to a blender. Blend until completely smooth, then pour this creamy mixture into the slow cooker with the onion mixture.
Layer In The Slow Cooker
Stir in the remaining black eyed peas, the rest of the broth, salt, pepper, and the sweet potato cubes. Nestle the trimmed boneless country-style pork ribs down into the liquid so they are mostly covered.
Slow Cook and Shred
Cover and cook on HIGH for about 4 hours or on LOW for about 6 hours, until the pork shreds easily and the sweet potatoes are tender. Try not to lift the lid too often so the slow cooker can keep a steady temperature.
Transfer the cooked pork to a cutting board and shred it with two forks, discarding any fatty bits. Stir the shredded meat back into the soup, cover, and let it cook on HIGH for about 15 minutes so the flavors come together, then taste and adjust the seasoning.
Finish and Serve
Ladle the soup into bowls, making sure each one gets plenty of peas, sweet potatoes, and pork. Set out toppings like cilantro, green onions, sour cream, cheese, or hot sauce.
Yes, but you’ll need to cook them separately first. Simmer dried peas in broth or water until just tender, drain, and then use them in place of the canned peas, adding a little extra liquid to the soup if it seems thick.
You can combine everything in a large Dutch oven, bring it to a gentle simmer, then cook covered on low heat until the pork shreds easily and the sweet potatoes and peas are soft. Check occasionally and add more broth if the soup reduces too much.
Warm sweetpotato cornbread, fluffy biscuits, or crusty bread are great for soaking up the smoky broth, and a green salad or a pan of simply cooked greens adds a fresh, Southern-style contrast.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: You could use chicken breasts and chicken broth for a lighter version of this soup.
Flavor Enhancements: Add smoked paprika, an extra spoonful of chipotle, or squeeze on lime juice at the end for a smokier or brighter broth.
Add-In Options: Stir in diced bell peppers, fresh or frozen corn, or a handful of spinach or kale near the end of cooking to add more veggies. I like to serve this soup with toppings like sour cream, jalapenos, crushed tortilla chips, or crumbled cornbread.
Simple Substitutions: Swap the country-style ribs for another boneless pork roast that does well in the slow cooker, or use butternut squash instead of sweet potatoes if that is what you have.
Tips for Recipe Success: Be sure the pork is mostly submerged in the liquid so it turns out tender instead of dry, resist the urge to open the slow cooker too often while it is working, and always taste at the end so you can balance the seasoning. You can also check out these 16 Bean Soup: Easy Crock Pot Recipe and One-Pot Hearty Chickpea Soup Recipe for more bean-filled soups.
Hospitality Challenge: New Year’s Good Luck Supper
Pick one “quiet person” and one “easy to be around, talkative” person and invite them both for a low-key good luck New Year’s soup night in your home sometime during the first two weeks of January. Let this black-eyed pea soup simmer all day so you can greet them relaxed and ready for conversation, then serve it with warm wedges of Classic Southern Cornbread, alongside a Creamy Cucumber Onion Salad for a cool, refreshing bite, and finish with Moist Orange Pound Cake with Fresh Citrus Glaze.
Share that you love the tradition of serving black-eyed peas at New Year celebrations because it reminds you of God’s steady provision and faithfulness. Then invite everyone to answer one simple question around the table, “What is one thing you are asking the Lord for this year?” Close with a short, heartfelt prayer of thanks for Jesus, the One who welcomes us first and invites us to begin the year with hope.
More Slow Cooker Soups for Busy Days
- Rich Cream of Jalapeño Soup with Chicken
- Cheesy Hamburger Potato Soup (Crockpot or Stovetop)
- Old Fashioned Crockpot Chicken Noodle Soup
- Rich Turkey and Rice Soup: Easy Crock Pot Recipe
- Tex-Mex Chicken Taco Soup Recipe (Crock Pot Make-Ahead)
My hope is that this simple pot of Southern black eyed peas soup with sweet potatoes and tender pork brings warmth to your kitchen and a sense of blessing over the year ahead. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Southern Black Eyed Peas Soup Recipe
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Ingredients
- 2 onions, chopped fine
- 6 garlic cloves, minced
- 2 tablespoons chili powder
- 2 tablespoons tomato paste
- 2 teaspoons olive oil
- 1 tablespoon chipotle chile in adobo sauce, canned, minced
- 3 cans black-eyed peas, 15-ounce, rinsed and drained
- 3 cups chicken broth
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper
- 1 ½ pounds sweet potatoes, peeled and cubed
- 1 ½ pounds country-style pork ribs, boneless, trimmed of all visible fat.
Instructions
Build the Flavor Base
- Combine the onions, garlic, chili powder, tomato paste, oil, and chipotle in a microwave-safe bowl.2 onions, 6 garlic cloves, 2 tablespoons chili powder, 2 tablespoons tomato paste, 2 teaspoons olive oil, 1 tablespoon chipotle chile in adobo sauce
- Microwave, stirring occasionally, until the onions are softened.
- Transfer the mixture to a slow cooker.
Assemble the Chili
- Process one can of drained black-eyed peas with 1 cup of chicken broth in a blender until smooth.3 cans black-eyed peas, 3 cups chicken broth
- Transfer the mixture to the slow cooker.
- Stir in the remaining peas, remaining broth, salt and pepper, sweet potato cubes. Stir well.1/2 teaspoon salt, 1/2 teaspoon pepper, 1 ½ pounds sweet potatoes
- Add the country-style pork ribs, pushing them down into the soup.1 ½ pounds country-style pork ribs
- Cover and cook on HIGH for 4 hours or LOW for 6 hours or until the pork is tender.
Finish and Serve
- When the chili is done cooking, remove the pork and shred by pulling apart with two forks.
- Stir in the shredded pork back into the crock pot. Cover and cook on high for 15 minutes.
- Serve with chopped cilantro, sour cream or any other of your favorite chili toppings.
Gina’s Notes and Tips
- Storing in the Fridge: Let the soup cool until it’s no longer steaming, then transfer it to airtight containers. Store in the refrigerator for about 3 to 4 days.
- Freezing: For longer storage, ladle the cooled soup into freezer-safe containers, leaving a little space at the top for expansion. Label and freeze, and plan to use it within 2 to 3 months for the best texture and flavor.
- Reheat: To reheat a larger amount, warm the soup gently in a pot over medium-low heat, adding a splash of broth or water if it has thickened. For single servings, use the microwave in short bursts, stirring in between, then taste and add a pinch of salt or a squeeze of lime if needed.
Equipment
