Ingredients

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 cup chopped orange bell pepper
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 , 16 ounce
• 4 cups water
• 4 teaspoons vegetable bouillon base , such as Better Than Bouillon® Vegetable Base
• 1 , 7 ounce
• 2 teaspoons liquid mesquite smoke flavoring
• 2 teaspoons ground cumin
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
2. 2 Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

Nutrition per serving