Black-Eyed Pea Soup Spicy Black-Eyed Pea Soup
Black-Eyed Pea Soup
1/2 pound sliced bacon 2 cups diced celery 2 cups diced
green peppers 2 cups diced onions 1 can beef broth 2 cans
whole tomatoes 2 cans black-eyed peas
In large Dutch oven, cook the bacon until it is crisp;
remove with slotted spoon and drain on a paper towel. Add
celery, green pepper, and onion to bacon drippings; saute
until soft, about 5 minutes. Drain off the excess drippings.
Now add the beef broth to the Dutch oven; bring to boil. Add
tomatoes and black-eyed peas; bring to boil again, then
lower heat and simmer for about 30 minutes.
Serves 10.
Spicy Black-Eyed Pea Soup
5 Bacon slices -- small pieces 2 tablespoons Jalapenos --
finely chopped 1 Garlic Clove -- minced 1 pinch Black Pepper
-- freshly ground 2 Beef Bouillon Cubes 3 cups Swiss or
Cheddar Cheese -- grated 1 cup Onion -- chopped 2 cups
Tomatoes -- chopped 1 pinch Salt 3 cups Water 4 cans Black-
eyed Peas* -- drained
*Use 15.8 ounce cans of black-eyed peas. Saute bacon in
large saucepan until lightly browned. Add onion, jalapenos,
tomatoes, garlic, salt and pepper to bacon drippings; saute
5 minutes. Add water and bouillon, dissolving the cubes in
the mixture. Add peas to bouillon mixture. Add cheese and
simmer gently until cheese is melted.
Source: The Black-Eyed Pea restaurant in Houston, Texas.
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