Black-Eyed Pea Soup

Black-Eyed Pea Soup Recipe
Oxmoor House
Add bacon, garlic and chiles to a classic soup recipe and you get this delicious variation!

Yield:

serves 12 to 14

Ingredients

6 slices bacon, crisply cooked and crumbled, drippings reserved
1 onion, finely chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (4-oz.) can chopped green chiles, drained
4 (15 1/2-oz.) cans black-eyed peas
2 (14 1/2-oz.) cans beef broth
1 (10-oz.) can diced tomatoes and green chiles

Preparation

Add onion, garlic, salt, pepper and chiles to bacon drippings in a Dutch oven; sauté until onion is golden. Add bacon, undrained peas and remaining ingredients. Increase heat to medium-high and bring to a boil; remove from heat. Serve with cornbread.

Note:

Classic Christmas Recipes

 

December 2010
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