Description
Slow cooker or Instant Pot ham, black eyed peas and vegetable soup. A soup that is full of lots of nutrition and lots of flavor.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 6 garlic cloves, minced
- 2 cups vegetable or chicken broth
- 4 cups tomato juice
- 1 medium red potato, cut into 1/2 inch cubes
- 1-2 carrots, grated
- 2 cups chopped cabbage
- 1 cup sliced mushrooms
- 1 (15 oz) can black eyed peas, rinsed and drained
- 1 (10 oz) bag frozen green beans
- 1 1/2 cups frozen sweet corn
- 8 ounces cubed ham
- 1/8 tsp smoked paprika
- Hot sauce
Instructions
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and onions. Saute for 4 minutes. Add in the garlic and saute for 1 more minute. Transfer to slow cooker.
- Add in broth, tomato juice, potato, carrots, cabbage, mushrooms, black eyed peas, green beans, corn, ham and paprika. Stir.
- Cover and cook on high for 4 hours or on low for 6 hours.
- Stir and add in a few splashes of hot sauce. Ladle into bowls and serve.
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in tomato juice, potato, carrots, cabbage, mushrooms, black eyed peas, green beans, corn, ham and paprika.
- Cover and secure the lid into place. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in a few splashes of hot sauce. Ladle into bowls and serve.
- Category: Soup
- Method: Slow Cooker or Instant Pot