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Black-Eyed Pea Soup

Black-Eyed Pea Soup
"Even people who don't care for black-eyed peas will enjoy this hearty meatless soup," promises Donna Ambrose, Mt. Wolf, Pennsylvania. "With a crusty loaf of bread, it's a heartwarming meal for those cold winter days."
8 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 4 bacon strips, diced
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (15-1/2 ounces each) black-eyed peas, undrained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 cup water
  • 1-1/2 teaspoons salt
  • 1 to 1-1/4 teaspoons ground cumin
  • 1 to 1-1/4 teaspoons ground mustard
  • 1 teaspoon chili powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 1/4 to 1/2 teaspoon sugar, optional
  • Shredded Colby-Monterey Jack cheese and minced fresh parsley

Directions

  • In a large saucepan, cook bacon over medium heat until crisp; remove
  • to paper towels. Drain, reserving 1 tablespoon drippings. In the
  • drippings, saute the green pepper, onion and garlic until tender.
  • Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce
  • heat; cover and simmer for 15-20 minutes. Sprinkle with cheese,
  • parsley and bacon. Yield: 8 servings (2 quarts).
© Taste of Home 2013

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Black-Eyed Pea Soup (continued)

Nutrition Facts: 1 serving (1 cup) equals 192 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 843 mg sodium, 13 g carbohydrate, 3 g fiber, 11 g protein.
© Taste of Home 2013