This is a wonderful spicy and flavorful soup. Perfect for a crisp fall day. It is incredibly easy too and goes great with corn bread!
Cook and stir bacon in a stockpot over medium heat until slightly browned, 5 to 10 minutes. Add onion, jalapeno pepper, and garlic; cook until bacon is slightly crisp, 5 to 10 more minutes. Add black-eyed peas, water, tomatoes, and beef bouillon; bring to a low boil.
Reduce heat and simmer, stirring frequently, until flavors have blended, about 30 minutes. Add Cheddar cheese and continue to cook, stirring frequently, until cheese is melted, about 15 minutes.
Per Serving: 303 calories; protein 18.9g; carbohydrates 22.7g; fat 15.4g; cholesterol 43.3mg; sodium 1084.4mg.