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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 177.7
  • Total Fat: 2.2 g
  • Cholesterol: 10.3 mg
  • Sodium: 743.9 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 12.0 g
  • Protein: 14.2 g

View full nutritional breakdown of Savory Black Eyed Pea Soup in Crock Pot calories by ingredient
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Savory Black Eyed Pea Soup in Crock Pot

Submitted by: SUBSMITH

Introduction

Happy New Years!
This recipe makes 4 quarts, so if you are using a small crock pot, I suggest you halve the recipe.
I think I finally have figured out how to use the calculator so that it is an accurate reading.
Happy New Years!
This recipe makes 4 quarts, so if you are using a small crock pot, I suggest you halve the recipe.
I think I finally have figured out how to use the calculator so that it is an accurate reading.

Number of Servings: 16

Ingredients

    1 lb bag of dried black eyed peas
    5 to 6 cups of water (besides soaking water)
    1 chopped onion
    2 stalks of celery, diced
    1T. menudo seasoning
    1 t. salt
    3/4 pound of ham, cut into small chunks

    26 oz. can Ranch Beans
    1 or 2 carrots, peeled and chopped into coins
    2 lbs of frozen cut green beans
    8 oz jar of Mezzetta roasted red bell peppers,
    drained and chopped

Directions

I began mine 24 hours before planning to serve, but you need at least 12 hours if you are using dry beans:

1) Begin by soaking dry black eyed peas in water for about 4 hours (not critical - work around your schedule). I put enough water to cover and maybe another inch extra water above them.

2) Drain the soaked peas and put in large crock pot
3) Add 6 cups of water, onion, celery, menudo seasoning, salt, and ham.
4) Cover crock pot and cook on "high" for up to 6 hours when peas should be tender. If they should use all the water before being cooked, add up to 2 cups more water to barely cover peas. Hopefully, you won't have to lift the lid though, since it is a crock pot.

5) Remove 2 or 3 cups of peas and broth and process in a blender to make a puree. Return to soup as a thickener.
6) Add Ranch beans (make sure to get all the seasoning that sticks to can), carrot, roasted red peppers,and finally the frozen green beans. Mix each time you add an ingredient so that soup is well mixed.
7) Replace lid on crock pot and continue cooking on "high" setting for another 4 to 6 hours until the green beans and carrots are just tender. If it gets done early, move to a "warm" setting until time to eat.

Makes 16 servings of 1 cup

Number of Servings: 16

Recipe submitted by SparkPeople user SUBSMITH.






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