Description
This delicious black-eyed pea soup is a favorite of ours especially when the weather is chilly. It’s a great way to start the year with a kicked-up, spicy serving of black-eyed peas! Top with shredded cheese, parsley, green onions, and crumbled bacon to add even more flavor.
Ingredients
- 4 slices bacon
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 2 (15 ounce) cans black-eyed peas, undrained
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 cup water
- 1 ½ teaspoons salt
- 1 ¼ teaspoons cumin
- 1 ¼ teaspoons dry mustard
- 1 teaspoon chili powder
- ½ teaspoon curry powder
- ½ teaspoon pepper
- ½ teaspoon sugar
Instructions
- Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool
- crumble into small pieces.
- Using the same skillet
- add the peppers and onion; stir and cook over medium-high heat until transparent and tender
- about 5 minutes.
- Pour the black beans
- tomatoes
- and water into a large pot. Stir in the peppers
- onion
- salt
- cumin
- dry mustard
- chili powder
- curry powder
- pepper
- and sugar. Bring to a boil
- reduce heat to medium
- cover
- and simmer 20 to 25 minutes. Serve hot sprinkled with bacon
- and other toppings of your choice.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4