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A white bowl filled with hearty stew featuring beans, chunks of orange squash, shredded meat, a dollop of sour cream, and fresh cilantro, set on a black tray over a checkered cloth.

Southern Black Eyed Peas Soup Recipe

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This slow cooker black eyed peas soup recipe blends smoky chipotle, tender shredded pork, and sweet potatoes into a hearty Southern bowl that’s easy for weeknights, Sunday lunch, New Year's, or sharing with friends.
Cuisine Southern
Keyword comfort food, hearty, slow cooker
Prep Time 15 minutes
Servings 6 servings
Calories 282
Author Gina Dickson

Equipment

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
    A top-down view of an open blender with a light brown smoothie mixture inside; the blender lid is placed to the left.
  • 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
    Raw pork chops, diced sweet potatoes, and black-eyed peas in a reddish broth inside a white slow cooker, ready to be cooked.
  • 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.
    Shredded cooked pork being pulled apart with two forks on a white cutting board with a teal border.
  • Stir in the shredded pork back into the crock pot. Cover and cook on high for 15 minutes.
    A slow cooker filled with shredded meat in a thick, reddish-brown sauce with visible chunks of vegetables and beans.
  • Serve with chopped cilantro, sour cream or any other of your favorite chili toppings.

Notes

How To Store And Reheat Leftovers
  • 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.

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 29g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 827mg | Potassium: 765mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16969IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg
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