Hearty black-eyed peas soup with chorizo and a ton of veggies. A delicious, fulfilling, and comforting soup for the cold winter nights.

My favorite food season of the year: soup season!

I’m one of those few people that enjoys winter. I love the weather, the rain, cozy clothes, hot chocolate and, of course, soups.

But my all-time favorite soups are those that have some kind of bean in it, like my shrimps and chickpeas soup or Mexican pinto beans.

Beans and peas can make a soup something more filling than regular watery soups.

And if you’ve read this blog before you probably know that chorizo is my FAVORITE sausage for almost anything. It’s smoky, spicy and has a lot of Spanish flavors that I’m all about.

I’ve already made chorizo beef pasta, chorizo scrambled eggs and even chori-pollo.

But, this chorizo black-eyed peas soup has a special place in my heart.

Another thing that you will love about this soup is that you can load it with vegetables and get a healthy soup that isn’t bland at ALL. I add potatoes, carrots, celery and spinach for a complete and healthy meal.

Can you make this recipe in the slow cooker?

Yes.

For this soup, I use canned black-eyed peas. So, you will only have to cook until the carrot and the potatoes are fork-tender.

In my crockpot, I use 2 hours in high temperature or 4 hours in slow. The veggies are cut into cubes so they will cook faster.

To make this soup in the slow cooker, I cook the chorizo — or sausage — in the stove to release the oil where the flavor is. Then I add all the ingredients into the slow cooker and let it do its magic.