Southern Sunday Stew

Southern Sunday Stew

  • Prep: 30 min
  • Cook Time: 7 hr 10 min
  • Total: 7 hr 40 min
  • Serving: 6-8 servings

A wonderful end of the day stew with ham and vegetables. Delicious served with warm cornbread.


  • 2 cups dried black-eyed peas, rinsed and drained
  • 3 cups cooked, cubed ham
  • 1 large onion, chopped
  • 2 cups sliced celery
  • 1 (15 ounce) can yellow hominy, drained
  • 2 (15 ounce) cans stewed tomatoes
  • 1 (14 ounce) can chicken broth
  • 2 teaspoons seasoned salt
  • 2 tablespoons cornstarch


  1. Add the black-eyed peas to a saucepan, cover with water. Bring to a boil and drain.
  2. Add the peas, ham, onion, celery, hominy, tomatoes, broth, seasoned salt and 5 cups of water to a greased slow cooker. Cook covered for 7-9 hours on low.
  3. Mix the cornstarch into 1/3-cup of water. Increase the slow cooker heat to high, and stir the mixture in. Cook for an additional 10 minutes, or until thickened. Season with salt and pepper.


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