Slow Cooker Black-Eyed Pea Taco Soup

by Dorothy Reinhold on January 28, 2015


Print This Post Print This Post Slow Cooker Black-Eyed Pea Taco Soup | Crock-Pot Taco Soup recipe | ShockinglyDelicious.com

Part of the fun of being a food blogger is meeting other food bloggers, either in person or virtually, online.

I met fun-loving Jamie Harrington online when she featured my Chicken Cacciatore in her roundup of 33 Three-Ingredient Slow Cooker Recipes. Man is that a good list, because really, who wants to use 15 ingredients when you’re throwing together a slow cooker meal? Isn’t the purpose of the appliance to make it easy?

So as I was poking around that article, she mentioned her favorite recipe, a Slow Cooker Taco Soup. Of course I had to make it!

Slow Cooker Taco Soup from Totally the Bomb on ShockinglyDeliciousThis is her photo of her soup, and it looked delectable to me. So I borrowed her recipe and tweaked around with it a bit. You know I like to tweak.

Melissa's Produce Steamed Blackeyed PeasI used my favorite bean — black-eyed peas — because we might as well keep the good luck going, even if it is past New Year’s Day. My theory is they deliver good luck all year long; that’s my story and I’m sticking to it. I used steamed black-eyed peas in a convenient package, and a Gourmet Garden Taco Seasoning pastetube of taco seasoning that is so convenient and delicious. You’ll find both in the refrigerated produce section.

Thanks, Jamie, for a great and easy dinner! And the house smelled wonderful as it was cooking.Slow Cooker Black-Eyed Pea Taco Soup | Crock-Pot Taco Soup recipe | ShockinglyDelicious.com

Slow Cooker Black-Eyed Pea Taco Soup

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: Serves 4-6.

Easy, comforting soup in the slow cooker with favorite taco flavors and garnishes. Use black-eyed peas to keep the good luck going, or sub another bean.

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 (11-ounce) package steamed black-eyed peas
  • 1 (28-ounce) can diced tomatoes in own juice (no-salt version)
  • 1 1/2 cups water
  • 1 (2.8-ounce) tube Gourmet Garden Taco Seasoning paste
  • Garnishes: Shredded cheese, chopped fresh cilantro, chopped olives

Directions

  1. Heat a non-stick skillet on medium-high and brown the meat and the onions, until meat is cooked through and onions are softened, about 7-8 minutes. Add to the slow cooker.
  2. Add black-eyed peas and tomatoes with juice. Measure water in a plastic or glass 2-cup measure and heat in the microwave until boiling. Add the taco paste to the boiling water and stir to dissolve. Add taco-water to the slow cooker, stir everything to combine, put the lid on and cook on high for 6 hours.
  3. Spoon into bowls and garnish with your choice of shredded cheese, fresh cilantro chopped olives, or all three!
  4. Serves 4-6.

Notes

Recipe source: Inspired by the taco soup at Totally the Bomb.

https://www.shockinglydelicious.com/slow-cooker-black-eyed-pea-taco-soup/

Slow Cooker Black-Eyed Pea Taco Soup | Crock-Pot Taco Soup recipe | ShockinglyDelicious.com

Disclosure: Melissa’s Produce and Gourmet Garden sent products for recipe development. Thank you for supporting the brands I work with and love, which keeps the lights on here at Shockingly Delicious. 

{ 28 comments… read them below or add one }

Billybob Spearman January 30, 2015 at 1:46 pm

Love black-eyed peas, but steamed ones are in short supply in the low country of South Carolina. Also, I only have the granular type taco seasoning. Can you help me?

Reply

Dorothy Reinhold January 30, 2015 at 4:44 pm

Billybob,
Use canned b-e peas, drained and rinsed! You can certainly use the granulate taco seasoning. I would start with 1-2 tsps. I am wary of how salty the granular is, so add another tsp. if you haven’t overwhelmed the soup with salt at that point. Taste before adding more! You can also add chile powder if you would like to spice it up without additional salt. Have fun!

Reply

Susan@LunaCafe January 29, 2015 at 6:21 pm

What a great idea! Steamed black-eye peas and taco paste are new ingredients to me. I love the idea of keeping precooked beans on hand to quick weekday dinners. Can’t wait to try this.

Reply

Dorothy Reinhold January 30, 2015 at 4:47 pm

Susan,
These steamed beans are the cat’s meow!

Reply

Frank Pernice January 29, 2015 at 1:49 pm

Man, this looks good. I’m still finishing up the goulash recipe. When that’s gone, it will be black eyed peas time.

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Dorothy Reinhold January 30, 2015 at 4:47 pm

Frank,
You GO!

Reply

Kirsten January 29, 2015 at 11:37 am

Dorothy,
It just never occurs to me to eat BEP any time other than New Year’s. How strange I am–must remedy this. My kids would eat this taco soup up!

Reply

Dorothy Reinhold January 30, 2015 at 4:48 pm

Kirsten,
Honestly, they are among my most fave beans. They taste great ALL YEAR LONG!

Reply

Jeanne @JollyTomato January 29, 2015 at 11:16 am

I am all about the comfort food these days! This looks delicious – thanks!

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Dorothy Reinhold January 30, 2015 at 4:48 pm

Jeanne,
Your fam would LOVE taco soup!

Reply

Alisa @ Go Dairy Free January 29, 2015 at 9:52 am

Taco seasoning in a tube – how cool is that?! I hadn’t even jumped on the herb paste thing yet and now there are whole seasoning blends in a tube – crazy! this soup looks like an amazing way to enjoy it.

Reply

Dorothy Reinhold January 30, 2015 at 4:49 pm

Alisa,
Yep, the tube herbs can be very useful!

Reply

Cathy | She Paused 4 Thought January 29, 2015 at 9:48 am

My parents are coming to town and I am going to make this for them.

Reply

Dorothy Reinhold January 30, 2015 at 4:49 pm

Cathy,
Hope they like it! Yikes….the pressure!

Reply

Jameson Fink January 29, 2015 at 8:03 am

For me, black-eyed peas are the most underrated of beans. They just seem to be the creamiest of all beans. I really like them as a puree, too.

Reply

Dorothy Reinhold January 29, 2015 at 8:39 am

Jameson,
Agreed! They really are a favorite here, and I don’t know why it took me so long to embrace them.

Reply

Liz January 29, 2015 at 7:31 am

Nice and easy. Thanks so much.

Reply

Dorothy Reinhold January 29, 2015 at 8:39 am

Liz,
Sure thing!

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Laura @MotherWouldKnow January 29, 2015 at 6:29 am

This recipe combines 2 things I adore – tacos and soup. I’ve never cooked with black-eyed peas, but they’ve always intrigued me, so this is a great recipe to start using them.

Reply

Dorothy Reinhold January 29, 2015 at 8:41 am

Laura,
No time like now! I discovered them only about 5 years ago, and am kicking myself for not trying them sooner.

Reply

Jennifer Janz @FabulousFoodStyling January 29, 2015 at 6:08 am

Yum! Just bought some black eyed peas yesterday as I hadn’t cooked with them for a long time. I had no idea what I was going to make but your taco soup looks really delish! Great idea.

Reply

Dorothy Reinhold January 29, 2015 at 8:40 am

Jennifer,
So glad to hear I am not the only one who likes them after New Year’s Day. 🙂

Reply

Marye January 29, 2015 at 6:06 am

I love the meaty, earthy taste that black eyed peas add to soups and sides. This looks like something we’d love around here!

Reply

Dorothy Reinhold January 29, 2015 at 8:40 am

Marye,
You’re right…they ARE earthy! Love that about them.

Reply

Blessing January 29, 2015 at 4:15 am

This looks and sounds delicious.
Very detailed recipe as well. Many thanks for sharing.

Reply

Dorothy Reinhold January 29, 2015 at 5:31 am

Thanks Blessing! I always try to provide complete details. You never know how experienced everyone is in the kitchen, so it’s best to spell it all out, right? And I want everyone to have success with my recipes.

Reply

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