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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Even people who don't care for black-eyed peas will enjoy this hearty meatless soup, promises Donna Ambrose, Mt. Wolf, Pennsylvania. With a crusty loaf of bread, it's a heartwarming meal for those cold winter days. Ingredients:
4 bacon strips, diced |
1 medium green pepper, chopped |
1 small onion, chopped |
2 garlic cloves, minced |
2 cans (15-1/2 ounces each) black-eyed peas, undrained |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 cup water |
1-1/2 teaspoons salt |
1 to 1-1/4 teaspoons ground cumin |
1 to 1-1/4 teaspoons ground mustard |
1 teaspoon chili powder |
1/2 teaspoon curry powder |
1/2 teaspoon pepper |
1/4 to 1/2 teaspoon sugar, optional |
shredded colby-monterey jack cheese and minced fresh parsley |
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender.
2. Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon. Yield: 8 servings (2 quarts).
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