Spicy Black-Eyed Pea Soup with Bacon
Description
Jalapenos give a spicy kick to this hearty black-eyed pea soup prepared with bacon, tomatoes, and Swiss cheese.
Ingredients
•
5 slices bacon
•
2 cups chopped tomato
•
1 cup chopped onion
•
2 tablespoons chopped jalapeno pepper
•
1 clove garlic, minced
•
1 pinch salt
•
1 pinch ground black pepper
•
3 cups water
•
2 cubes beef bouillon
•
4 (15 ounce) cans black-eyed peas, rinsed and drained
•
2 cups grated Swiss cheese
Directions
1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
2
Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
3
Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.