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Slow Cooker Sweet Potato Kale Black Eyed Pea Soup
[Vegan, Gluten-Free, Soy-Free]

GH By: Gina Hoskins

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Gina Marie is a food photographer who loves fitness and loves to create vegan recipes.... Read More

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Slow Cooker Sweet Potato Kale Black Eyed Pea Soup [Vegan, Gluten-Free, Soy-Free]

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Dairy Free

Want good luck this New Year? This black eyed pea soup is a healthy vegan version of a southern tradition. With added sweet potatoes, kale, and the use of a slow cooker for a creamy soup. A good luck charm in a bowl. Perfect recipe to eat during the cold... Read More

Ingredients You Need for Slow Cooker Sweet Potato Kale Black Eyed Pea Soup [Vegan, Gluten-Free, Soy-Free]

4 cups of dried black eyed peas
1 tablespoon butter
1 onion chopped
2 fresh garlic cloves minced and chopped
1 teaspoon cajun seasoning mix
32-ounces unsalted (or low sodium) vegetable stock (broth will work too)
4 cups plus 1 cup water, divided
1 plus 1/2 teaspoon liquid smoke, divided
2-3 dried (or fresh) bay leaves (optional)
6 cups kale
3 medium sweet potatoes peeled and chopped
1 1/2 tablespoon cajun seasoning mix (additional)
1 tablespoon Himalayan pink sea salt

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How to Prepare Slow Cooker Sweet Potato Kale Black Eyed Pea Soup [Vegan, Gluten-Free, Soy-Free]

Pick over black eyed peas removing any bad beans and debris. Soak beans in cold water enough to fully cover beans for 8 hours or overnight.
Heat butter in 12-inch skillet over medium-high heat until melted. Add onions to skillet and cook until softened for 5 to 7 minutes.
Stir in fresh garlic and 1 teaspoon Homemade Creole Cajun Seasoning Mix and fully coat onions and garlic for about 60 seconds.
Remove from heat and transfer cooked onions and garlic into slow cooker.
Next, pour in vegetable stock, 4 cups of water, 1 teaspoon of liquid smoke, and black eyed peas into your slow cooker. Cover and cook on high for 6 hours until peas are tender. (9 hours on low).
After 6 hours, stir in kale, sweet potatoes, 1 1/2 tablespoon of Homemade Creole Cajun Seasoning Mix, 1/2 teaspoon liquid smoke, and 1 tablespoon of Himalayan pink sea salt. Cover and cook on high for an additional 1 1/2 - 2 hours. (That may seem like a lot of salt but keep in mind we are talking about an entire pot of beans. You don't want bland soup. You can add both salt and seasoning mix little by little and taste as you go to adjust seasonings to your liking.) Turn off slow cooker. Let soup cool, pull out bay leaves, and serve. You can add hot sauce or more salt and pepper for extra taste. Serve with rice, tortilla chips, or vegan cornbread.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.