- 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
- 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.
- 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.
05/25/2018
recipepes.com
Spicy Black-Eyed Pea Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
