Description
A warm and comforting Black Eyed Pea Soup that combines smoky flavors and rustic ingredients, perfect for cozy dinners and special gatherings.
Ingredients
- 1 cup dried black eyed peas (or 2 cans, rinsed and drained)
- 4 slices of bacon (or turkey bacon for a lighter version)
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon paprika (smoked or sweet)
- Salt and pepper to taste
- Optional veggies: diced carrots, celery, or spinach
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the grease in the pot.
- Add the diced onion and minced garlic to the pot. Sauté until softened, about 3-4 minutes.
- Stir in the black eyed peas and pour in the broth.
- Season the mixture with paprika, salt, and pepper.
- Bring the soup to a simmer, then reduce heat. Cover and let simmer until the peas are tender, about 30-40 minutes.
- If desired, stir in any optional vegetables and cook until heated through.
- Serve hot, garnished with the crispy bacon crumbled on top.
Notes
For a thicker soup, blend a small portion of the peas after simmering. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southern