Dried black-eyed peas and sausage are combined in this slow cooker soup with carrots, oregano, and garlic powder. Allow 8 hours cooking time. Use whatever type of sausage you like, as long as it’s either smoked or cooked before putting it in the slow cooker.
Pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.
Pour black-eyed peas into a saucepan; add enough water to cover by a few inches. Bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker.
Cook on Low for 8 hours. Remove and discard bay leaves before serving.
Per Serving: 303 calories; protein 15.4g; carbohydrates 18.3g; fat 18.5g; cholesterol 39mg; sodium 1613.7mg.