Winter is not my favorite time of year but I am taking advantage of soup season. This slow cooker soup is a real time-saver, especially if you “cheat” and use frozen chopped veggies. With two preschoolers in the house “cheating” is the only way dinner gets on the table most nights.
Slow Cooker Black-Eye Pea Soup
- Add first 10 ingredient to slow cooker
- Cook until rice and peas are tender (High for 5-6 hours)
- Add thyme during last 20 minutes of cook time
For a freezer to Crock Pot option, use dried thyme and freeze everything but the broth in a gallon freezer bag. On dinner day, place frozen contents directly in the slow cooker and add broth.