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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 1/2 teaspoons salt |
1 1/4 teaspoons cumin |
1 1/4 teaspoons dry mustard |
1 teaspoon chili powder |
1/2 teaspoon curry powder |
1/2 teaspoon pepper |
1/2 teaspoon sugar |
Directions:
1. 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.
2. Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.
3. 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.
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