Fun fact: black eyed peas are actually not peas at all, but are a part of the legume family. These little beans carry all kinds of fantastic health benefits and have been a part of the human diet for thousands of years. One cup of black eyed peas have an average of 5 grams of protein, 8 grams of fiber, 210 micrograms of folate (52.5% DV), 211 milligrams of calcium (21% DV) as well as a number of other vitamins and nutrients. They have also been found to help reduce inflammation in the body, and keep our digestive systems regular. On top of all of these benefits, they are tasty and filling!
When I am short on time (or quite frankly feeling lazy), I will dig through my pantry and refrigerator and throw anything that I can find in the slow cooker in the morning. Black eyed peas are great to have on hand for just such an occasion. They don’t have a particularly strong flavor on their own, so they go well with a number of vegetables and seasonings.
This soup is a no-fuss, easy meal, and makes great leftovers. I love to serve it with a crusty, whole grain bread, and a nice green salad.
This soup is easy to make, packed full of vitamins and nutrients, and fills you up like good comfort food should!
- 1 Yellow Onion Chopped
- 2 Garlic Cloves Minced
- 2 Potatoes Peeled and Diced
- 3 Carrots Peeled and Sliced
- 2 Celery Stalks Sliced
- 2 1/2 c. Black Eyed Peas
- 1 Tbsp Fresh Thyme Chopped
- 1 Bay Leaf
- 8 c. Vegetable Broth
- 1 c. Water
- 3/4 Tsp Black Pepper
Combine all ingredients in a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
Remove bay leaf. Season with salt and pepper to taste.