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Ingredients1 h 5 m servings 303
Original recipe yields 12 servings
- 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.
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Per Serving: 303 calories; 15.4 22.7 18.9 43 1084 Full nutrition
ReviewsRead all reviews 3
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...