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,