Black-Eyed Pea Soup with Ham
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 8 servings (2 quarts).
"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."
Ingredients
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4 bacon strips, diced
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1 medium green pepper, chopped
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1 small onion, chopped
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2 garlic cloves, minced
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2 cans (15-1/2 ounces each) black-eyed peas, undrained
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 cup water
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1-1/2 teaspoons salt
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1 to 1-1/4 teaspoons ground cumin
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1 to 1-1/4 teaspoons ground mustard
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1 teaspoon chili powder
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1/2 teaspoon curry powder
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1/2 teaspoon pepper
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1/4 to 1/2 teaspoon sugar, optional
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Shredded Colby-Monterey Jack cheese and minced fresh parsley
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 192 calories, 11g fat (6g saturated fat), 30mg cholesterol, 843mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 11g protein.
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