Spicy Black-Eyed Pea Soup with Bacon
Very similar to a great soup served at the Black-eyed Pea restaurants!
- Serves: 6 persons
- 5slices bacon
- 2cups chopped tomato
- 1cup chopped onion
- 2tablespoons chopped jalapeno pepper
- 1clove garlic, minced
- 1pinch salt
- 1pinch ground black pepper
- 3cups water
- 2cubes beef bouillon
- 4(15 ounce) cans black-eyed peas, rinsed and drained
- 2cups grated Swiss cheese
Step 1Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
Step 2Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
Step 3Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.