Slow Cooker Ham & Blackeyed Pea Soup

 Beans and ham are a traditional pairing in the south, so a leftover ham bone from your holiday spiral cut ham is perfect for making this soup.

Here in the South we wouldn't dream of starting out a New Year without a big old pot of Traditional Black- Eyed Peas. It's definitely a southern thing that dates all the way back to the Civil War.

In the South, black-eyed peas have long been thought to bring forth Good Luck and Prosperity. Black-Eyed peas must be eaten on New Years Day to ensure that all goes well for the upcoming year.   

Black-Eyed Peas are always served with some type of green (collard, turnip, mustard or cabbage) which represent money and cornbread which represents gold. I don't ever want to temp fate, so every New Year's Day we have black-eyed peas, cabbage and a skillet of cornbread.  

I like black-eyed peas any way you can make them, so today I want to share a recipe that is new to my family. It's for Bush's Slow Cooker Ham & Blackeyed Pea Soup. Nothing warms you up more than a comforting bowl of soup and this one did not disappoint.

Beans and ham are a traditional pairing in the south, so a leftover ham bone from your holiday spiral cut ham is perfect for making this soup. If you don't happen to have a ham bone, use a ham hock or some diced smoked ham. 

When it comes to black-eyed peas I usually use dry beans, but I also love the convenience of using canned, especially if I don't have time to soak the beans. My choice of canned beans is always Bush's, because they taste just as good as dried beans, but without all the fuss. 

I hope you'll give this recipe a try and may you have a prosperous, healthy and joyful new year!

Disclosure:  This post is sponsored. I'm a brand ambassador for Bush's Beans and have been compensation for my time and efforts in creating this post. All opinions stated above are 100% entirely my own.