Black-Eyed Pea Soup

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

Yield: serves 12 to 14


  • 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


  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Black-Eyed Pea Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy