Add bacon, garlic and chiles to a classic soup recipe and you get this delicious variation!
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
How to Make It
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.