Nothing says comfort like a warm, flavorful bowl of black-eyed pea and cabbage soup. This recipe takes a beloved Southern tradition and adds a Southwestern twist to create a meal that’s both satisfying and easy to prepare. Known as a New Year’s Day staple for bringing luck and prosperity, this dish is also perfect for any cold day when you need a hearty, wholesome dinner. Just toss everything into your slow cooker and let it work its magic. Pair it with cornbread for a truly classic experience that’s worth savoring.
Ingredients for Slow Cooker Black-Eyed Pea and Cabbage Soup
- 1 hambone (some meat still attached to the bone)
- 24 oz fresh black-eyed peas or 1 pound dried black-eyed peas (680 grams fresh or 450 grams dried, soaked and prepared)
- 3-4 cups cubed ham (if not enough meat on the hambone; approximately 12-16 oz or 340-450 grams)
- 1 large yellow sweet onion, chopped
- 2 stalks celery, chopped
- 2-3 dashes Louisiana hot sauce (optional)
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 tablespoon ham-flavored Better Than Bouillon (optional)
- 1 can Ro-Tel tomatoes and chilies, 10 oz (300 grams; mild, original, or hot)
- 1 green bell pepper, diced
- 6 cups chicken broth (1.4 liters)
- 1 small green cabbage, chopped
How to Make Slow Cooker Black-Eyed Pea and Cabbage Soup
Prepare the hambone and ingredients
Carve as much meat as possible off the hambone, cubing it. Add all ingredients except the cabbage into the slow cooker, starting with the hambone. Pour the chicken broth over everything.
Note: If using dried black-eyed peas, rinse them to remove dirt or debris. Soak overnight after boiling for ten minutes, then rinse before adding to the slow cooker. Avoid canned black-eyed peas, as they become mushy.
Add cabbage
Place the chopped cabbage on top of the mixture in the slow cooker.
Cook the soup
Set the slow cooker to high and cook for 6 hours.
Stir during cooking
About 3 hours into the process, stir the soup to ensure the cabbage is cooking down evenly.
Remove hambone and bay leaves
Take the hambone and bay leaves out of the slow cooker. Scrape any meat and marrow from the hambone back into the soup, then discard the bone. Adjust seasoning with salt, pepper, and a few dashes of Louisiana hot sauce, if desired.
Serve and enjoy
Pair the soup with a side of Southern cornbread. For a traditional touch, crumble the cornbread into your soup to soak up the flavorful broth.
Store leftovers
This soup tastes even better the next day as the flavors deepen. It freezes beautifully for future meals.
Notes and Tips
Homemade Ro-Tel Substitute: If Ro-Tel isn’t available in your area, combine 1 can (15 oz) of fire-roasted tomatoes, 1 small can (4 oz) of diced green chilies, and 2 teaspoons of lime juice. Add 1 tablespoon of fresh chopped cilantro for extra flavor.
Hambone Alternatives: If you don’t have a holiday hambone, check stores like HoneyBaked Ham for their “soup starter” bones, often sold affordably after holidays. These bones typically have enough meat for this recipe and more.
Freezing: This soup freezes well, making it a convenient option for meal prep or busy days.
This Slow Cooker Black-Eyed Pea and Cabbage Soup is a perfect marriage of tradition and convenience. With its rich, smoky flavor, tender black-eyed peas, and a hearty helping of vegetables, it’s a dish that satisfies both the palate and the soul. Whether you’re serving it as a New Year’s good-luck charm or as a cozy weeknight dinner, it’s sure to become a family favorite. Don’t forget the cornbread—it’s the ultimate finishing touch to this comforting Southern classic!
