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16 Bean Soup with Ham and Black-Eyed Peas
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16 Bean Soup with Ham and Black-Eyed Peas

6 h 30 minServes 8Nutri-Score A€
from @life_with_amberelizabeth1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • 16 bean soup mix (rinsed and picked over)Pantry450 g
  • black-eyed peas (rinsed)Pantry100 g
  • ham (diced)Meat300 g
  • carrots (diced)Produce3 pieces
  • celery stalks (diced)Produce3 pieces
  • onion (diced)Produce1 piece
  • brothPantry1.5 litres
  • seasoning blend (to taste (e.g. garlic powder, pepper, bay leaf))Spices2 pieces

per serving

Nutrition

254kcal

Carbs
38 g
Proteins
16 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Slow cooker

step by step

Method

  1. Soak the beans overnight

    • Pour the bean soup mix into a bowl and rinse well, picking out any debris.
    • Add the black-eyed peas.
    • Cover with water and refrigerate overnight.
    Step 1

  2. Prepare the vegetables and ham

    • Dice the ham.
    • Dice the carrots, celery and onion.
    Step 2

  3. Load the slow cooker

    • Put the drained beans, ham, carrots, celery and onion into the slow cooker.
    • Add the seasoning.
    • Pour in the broth and stir to combine.
    Step 3

  4. Cook the soup

    • Cover and cook on high until the beans are tender.
    Step 4

  5. Serve

    • Taste and adjust the seasoning.
    • Ladle into bowls, ideally with a slice of cornbread.
    Step 5
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