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cowboy caviar soup on a spoon over a bowl of the same
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5 from 3 votes

Slow Cooker Cowboy Caviar Soup

Slow Cooker Cowboy Caviar Soup is a hearty and wholesome twist on the classic cowboy caviar appetizer. This amazing dish brings together a colorful medley of ingredients, including black beans, corn, bell peppers, tomatoes, and onions, all slow-cooked to perfection in a fabulous tex-mex flavored broth.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: entree, Main Course
Cuisine: American
Keyword: cowboy caviar soup, crockpot cowboy caviar, slow cooker cowboy soup
Servings: 8 servings
Calories: 233kcal
Author: The Lazy slow cooker

Equipment

Ingredients

  • 16 oz frozen corn
  • 15 oz can black beans rinsed and drained
  • 15 oz can black eyed peas** rinsed and drained
  • 14 oz can diced tomatoes with all liquid
  • 8 oz can tomato sauce
  • 4 oz can diced chili peppers
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2-3 jalapeno's** finely chopped
  • 1 lime juiced
  • 2 teaspoon cumin
  • 2 teaspoon garlic powder
  • 2 teaspoon salt
  • 1 teaspoon dried cilantro
  • 1 teaspoon oregano
  • 1 tsp chili powder
  • 4-5 cups vegetable broth
  • salt and pepper to taste
  • fresh cilantro optional garnish

Instructions

  • add 16 oz frozen corn, 15 oz can black beans, 15 oz can black eyed peas**, 14 oz can diced tomatoes , 8 oz can tomato sauce, 4 oz can diced chili peppers, 1 medium onion, 1 red bell pepper, 1 green bell pepper, 2-3 jalapeno's**, 1 lime, 2 teaspoon cumin, 2 teaspoon garlic powder, 2 teaspoon salt, 1 teaspoon dried cilantro, 1 teaspoon oregano, and 1 teaspoon chili powder to a greased slow cooker and stir to combine
  • add in4-5 cups vegetable broth and give it one last stir before covering
  • cover and cook on low for 6-8 hours, or high for 3-4 hours.
  • Top with freshly chopped cilantro when serving and enjoy!

Video

Notes

Soup will cook most evenly if all veggies are chopped to approximately the same size as the beans.  
**I use pickled jalapenos to tone down the heat a little.  If you like it hot, use fresh jalapenos and feel free to add a couple of extras.
**Black eyed peas can get a little mushy when cooking.  If you would rather keep them a little firmer, add them about ½ hour prior to serving.  
If you prefer crisper veggies, you can choose to cook this soup for a slightly shorter time.  

Nutrition

Calories: 233kcal | Carbohydrates: 48g | Protein: 12g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1260mg | Potassium: 818mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1111IU | Vitamin C: 54mg | Calcium: 73mg | Iron: 4mg