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Black-Eyed Pea and Bacon Soup
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Black-Eyed Pea and Bacon Soup

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
8 hrs
Cook Time
2 hrs
Total Time
10 hrs
Servings: 10 people
Course: Soup
Cuisine: American

Ingredients

  • 12 ounces parmesan garlic bacon substitute regular bacon and add 2 tablespoons minced garlic sauteed in the bacon grease
  • 10 cups turkey stock substitute chicken or vegetable stock
  • 1 pound black-eyed peas dried, soaked for 8 hours and drained
  • 4 bay leaf
  • 2 teaspoons thyme dried
  • 2 cups parsley chopped, fresh
  • black pepper to taste, ground

Instructions

    Cup of Yum
  1. Heat a large pot over medium heat.
  2. Cut the bacon slices into 1-inch pieces and add to pot, stirring frequently until bacon is crispy.
  3. Remove the bacon to drain on a paper towel (I usually put a paper bag under the paper towel for extra absorption), and pour off the bacon grease from the pot. (If using minced garlic, reserve about a tablespoon of the grease for sautéing the garlic, for about one minute until light golden brown).
  4. Add to the pot the stock, black-eyed peas, bay leave, thyme, parsley, pepper and half of the cooked bacon pieces. Bring to a boil and then reduce to a simmer and cover.
  5. Cook for 1½ to 2 hours, stirring occasionally, or until the peas are tender. If you need to add more liquid as you go, an additional cup or two of stock should do the trick.
  6. Remove the bay leaves before serving. If you have a hand blender, you might want to give the soup a quick blend before serving, as I did.
  7. Serve the soup with the reserved bacon and fresh chopped parsley sprinkled on top.
  8. We also added a dollop of sour cream, just because.

Notes

  • You won’t need salt in this recipe because of the bacon