Black Eyed Pea Soup Recipe

Welcome to Day 3 of the Handmade Holidays Blog Hop.  Today we’re sharing some of our favorite holiday recipes.  My recipe isn’t exactly a holiday tradition but it is one that I make often in November and December.  It’s so easy to make a pot of this black eyed pea soup, even on a weeknight, and have leftovers for lunch the next day. 

I told you about my past hatred of black-eyed peas back when I shared my black-eyed pea salsa recipe with you.  It’s funny how much my taste buds have changed.  Black eyed pea soup is now one of my favorites!  And I can have it on the table in about 30 minutes!

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Black Eyed Pea Soup Recipe

• 4 slices bacon, chopped
• 2 teaspoons chopped garlic
• 1/2 onion, chopped
• 1 cup diced bell peppers, green/red/orange/yellow mix
• 3 stalks sliced celery
• 1 – 10 ounce can diced tomatoes with chilis
• 1 1/2 cup chicken or vegetable brother
• 2 – 16 ounce cans black-eyed peas, drained
• 1 cup grated colby cheese
• 4 green onions, chopped

Saute bacon until lightly browned.  Add onion and garlic, saute until transparent.

Add remainder of ingredients, except cheese and green onion.  Bring to a boil, reduce heat, and simmer 30 minutes.

Serve with cheese and green onion.

You could also cook fresh or dried black eyed peas but then it wouldn’t be a 30 minute recipe!

Now see what all the other blog hoppers are making:

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If you enjoyed this black eyed pea soup, you might also like these:

• Chicken Enchilada Soup with Rice
• Turkey Taco Soup Recipe
• “Diet Soup” Recipe with Chicken
• 84 Delicious Fall Soup Recipes
• Whole 30 Stuffed Green Pepper Soup Recipe

Thanks for reading!  Let me know your favorite soup in the comments!

‘Til the next meal,

 Ann @ Duct Tape and Denim

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