Slow Cooker Vegetable Soup with Black Eyed Peas Recipe

by katerina on March 13, 2009

This week I learned that it can make vegetable soup and not turn it to mush, even after many many hours. I have been trying to eat less meat lately so a vegetarian soup on another cold day is a really good option. Plus, hello cheap! This batch made two dinners and 4 lunches. Very economical.

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Slow Cooker Vegetable Soup with Black Eyed Peas

(serves 6)

1 small red onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1/2 cup chopped carrots
2 stalks celery, chopped
1/2 dozen green onions, chopped
1 small zucchini, chopped
1/2 head of green cabbage, shredded
any leftover vegetables (I had some mushrooms)
1 large can crushed tomatoes
1 litre chicken or vegetable stock
1teaspoon salt
healthy amount of fresh pepper
1 cup water
2 teaspoon oregano
3 fresh rosemary sprigs
1teaspoon hot chili flakes
1 1/2 cup cooked or 1 can rinsed black eyed peas

Combine all ingredients except peas in slow cooker and cook for 6-8 hours. Within the last 2 hours before you are ready to serve add the peas. Taste and correct for seasoning and remove rosemary sprigs. Serve.

Note: Because of the acidity in the tomatoes you can probably put the peas in earlier but I only put mine in about 2 hours before, so I haven’t tried it.

Prep Time: 10 minutes | Cooking Time: 360 minutes | Total Time:370 minutes
Calories(approximate per serving): 275

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