Description
This hearty Black-Eyed Pea Soup combines smoky bacon, flavorful spices, and tender black-eyed peas in a comforting broth. Perfect as a nutritious, warming meal, it features a delightful blend of diced tomatoes, green chiles, and aromatic seasonings simmered together to create a rich, satisfying soup.
Ingredients
Scale
Meat
- ½ lb bacon
Vegetables & Canned Goods
- 2 Tbsp dried onion flakes
- 2 (15.5-oz) cans black-eyed peas, drained
- 1 (14.5-oz) can diced tomatoes, undrained
- 1 (10-oz) can diced tomatoes and green chiles
Liquids & Broth
- 3 cups chicken broth or water
Spices & Seasonings
- ½ tsp garlic powder
- 2 tsp chili powder
- 1½ tsp salt (or to taste)
- ½ tsp pepper (or to taste)
Instructions
- Cook Bacon: In a Dutch oven, cook the bacon over medium heat until crisp. Once cooked, remove the bacon pieces and drain the excess fat from the pot, leaving just enough flavor behind.
- Add Ingredients: Add the dried onion flakes, garlic powder, drained black-eyed peas, both cans of diced tomatoes including the green chiles, chicken broth or water, chili powder, salt, and pepper into the Dutch oven. Stir thoroughly to combine all the ingredients evenly.
- Simmer Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer gently for 20 to 30 minutes, allowing the flavors to meld together and the soup to thicken slightly. Stir occasionally during simmering.
Notes
- You can substitute the chicken broth with vegetable broth to make the recipe vegetarian, omitting the bacon or replacing it with smoked paprika for a smoky flavor.
- Adjust the salt and pepper according to your taste preferences.
- The dried onion flakes can be replaced with fresh onions sauteed at the beginning with bacon for enhanced flavor.
- For a spicier soup, add extra chili powder or a pinch of cayenne pepper.
- The soup thickens as it simmers; if you prefer a thinner consistency, add more broth or water during cooking.
