Lucky Pea Soup

This delicious black-eyed pea soup is a favorite of ours especially when the weather is chilly. It’s a great way to start the year with a kicked-up, spicy serving of black-eyed peas! Top with shredded cheese, parsley, green onions, and crumbled bacon to add even more flavor.

INGRIDIENT

4 slices bacon

1 green bell pepper, chopped

1 small onion, chopped

2 (15 ounce) cans black-eyed peas, undrained

2 (14.5 ounce) cans diced tomatoes, undrained

1 cup water

1 ½ teaspoons salt

1 ¼ teaspoons cumin

1 ¼ teaspoons dry mustard

1 teaspoon chili powder

½ teaspoon curry powder

½ teaspoon pepper

½ teaspoon sugar

DIRECTION

Step: 1

Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces.

Step: 2

Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.

Step: 3

Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.

NUTRITION FACT

Per Serving: 272 calories; protein 16g; carbohydrates 41.6g; fat 6g; cholesterol 10.2mg; sodium 1745.1mg.

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