Spicy Black-Eyed Pea Soup

Ingredients

  • 1 pound bacon, diced
  • 1 cup chopped white onion
  • 2 tablespoons diced fresh jalapeno pepper
  • 1 clove garlic, minced
  • 4 (15 ounce) cans black-eyed peas, undrained
  • 3 cups water
  • 2 cups canned diced tomatoes
  • 2 cubes beef bouillon
  • 3 cups shredded Cheddar cheese
  • Directions

  • Step 1

    Cook and stir bacon in a stockpot over medium heat until slightly browned, 5 to 10 minutes. Add onion, jalapeno pepper, and garlic; cook until bacon is slightly crisp, 5 to 10 more minutes. Add black-eyed peas, water, tomatoes, and beef bouillon; bring to a low boil.

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  • Step 2

    Reduce heat and simmer, stirring frequently, until flavors have blended, about 30 minutes. Add Cheddar cheese and continue to cook, stirring frequently, until cheese is melted, about 15 minutes.

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