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Spicy Black-Eyed Pea Soup


"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!"
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1 h 5 m servings 303 cals
Original recipe yields 12 servings

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 303 calories; 15.4 g fat; 22.7 g carbohydrates; 18.9 g protein; 43 mg cholesterol; 1084 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Hi Lisa: Thanks so much for this lovely recipe. This was my very first time ever cooking beans AND in a crock pot. DELICIOUS!!!!!! I must say I did swap out peas for the navy beans. That's the...

This was good but I have two recommendations. Use a lean bacon so that you end up with meaty bacon instead of wobbly fatty pieces throughout your soup. My other recommendation is to use Better t...