Get the Recipe: Cabbage and Black Eyed Pea Soup
This easy black eyed pea soup is full of veggies and juicy meat for the perfect wholesome dinner! You can make this soup recipe on the stovetop, in a slow cooker, or with a multi-use cooker like the Instant Pot.
Ingredients
- 1 pound lean ground beef, or sausage
- 1 onion, chopped
- 1 green bell pepper, chopped
- 5 cloves garlic, finely chopped
- 3 cups cabbage, chopped small
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 10-ounce can tomatoes with green chilies, undrained
- 1 16-ounce package frozen black-eyed peas
- 1 28-ounce can crushed tomatoes, undrained
- 1 15-ounce can tomato sauce
- 1 32-ounce carton chicken broth, beef broth or vegetable broth is fine as well
- 1 cup water
Equipment
Instructions
- Heat a large pot to medium high. Brown ground beef and drain off any fat.
- Add the chopped onion, bell pepper, and garlic and cook for 2 minutes or until softened.
- Add spices, stir well.
- Add in the remaining ingredients (do not drain any of the cans) and stir well.
- Bring mixture to a slight simmer, then reduce to medium low, cover, and let cook for at least one hour or up to 90 minutes.
Slow Cooker Version:
- Follow steps 1-3 add ingredients to a large slow cooker and cook on high for 3-4 hours or on low for 8 hours.
Serving: 11/4 cup, Calories: 232kcal, Carbohydrates: 31.8g, Protein: 21.9g, Fat: 3.2g, Cholesterol: 35.3mg, Sodium: 1148.9mg, Fiber: 9.8g, Sugar: 11.2g
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