Slow Cooker Yellow-Eyed Bean Soup For 2

By Kathy_Hester

I fell in love with yellow eyed beans the first time I tasted them last year. Prettier than black-eyed peas they have a smoother texture too. They were traditionally used in baked beans but are great in Southern favs, soups and stews. You can certainly use dried black eyed peas in their place.

Ingredients

• 1 cup sweet potato, diced
• 1 cup dried yellow eyed beans (or black eyed peas)
• 2 cloves garlic, minced
• 3 1/2 cups water
• 1 tablespoon veggie bouillon
• 1 (2 inch) sprig fresh rosemary or 1/2 teaspoon ground
• 1 1/2 teaspoon marjoram
• 1/2 teaspoon smoked paprika
• 2 cups chopped greens
• 1 to 2 tablespoons nutritional yeast (leave out if your bouillon has yeast in it already)
• a few drops liquid smoke, optional
• a few drops garlic Tabasco, optional
• salt and pepper, to taste

Preparation

Step 1

**Please note that this recipe is for a 1 1/2 to 2 quart slow cooker – you can double or triple it and use a larger slow cooker**

Add the sweet potato, beans, garlic, water, bouillon, rosemary, marjoram and paprika into your slow cooker. Cook on low 8 to 10 hours.

15 minutes before serving add the greens . Also add the nutritional yeast, liquid smoke and Tabasco if you are using it.

Right before serving add salt and pepper, taste, then adjust any of the seasonings as needed.