Spicy Black-Eyed Pea Soup
This is a rich and satisfying soup, ideal for a chilly evening. It features black-eyed peas simmered with bacon, tomatoes, jalapenos and cheddar cheese for a comforting and spicy flavour. The recipe yields a thick consistency and pairs wonderfully with cornbread. It makes enough for 4 to 6 people and can be stored in the freezer for later use.
Ingredients
- 1/2 lb bacon, cooked and crumbled
- 1 medium onion, chopped
- 2 jalapenos, seeded and chopped
- 1 can stewed tomatoes
- 1 clove garlic, chopped
- salt and pepper
- 2 teaspoons beef bouillon granules
- 5 cans black-eyed peas (I like Trappey's brand)
- 3 cups grated cheddar cheese
Method
- Cook the chopped onion, jalapenos, garlic, salt and pepper in one tablespoon of bacon drippings.
- Introduce the stewed tomatoes to the pan and break them up with your spoon.
- Stir in the beef bouillon granules and the crumbled bacon, followed by the cans of black-eyed peas.
- Allow the soup to simmer gently to let the flavours combine, ensuring it does not reach a vigorous boil.
- Finally, add the grated cheddar cheese and continue to simmer until it has fully melted into the soup.
Nutrition (per serving)
Sodium1242800 mg
Recipe details
CategoryBeans
AuthorCandy C
