MAKES: 8 servings
Ingredients
- 4 bacon strips, diced
- 1 medium eco-friendly pepper, chopped
- 1 small onion, chopped
- 2 garlic clove cloves, minced
- 2 cans (15-1/2 ounces each) black-eyed peas, undrained
- 2 cans (14-1/2 ounces each) diced tomato plants, undrained
- 1 cup water
- 1-1/2 teaspoons salt
- 1-to-1-1/4 teaspoons ground cumin
- 1-to-1-1/4 teaspoons ground mustard
- 1 teaspoon chili powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon pepper
- 1/4 to at least oneOr2 teaspoon sugar, optional
- Shredded Colby-Monterey Jack cheese and minced fresh parsley
Directions
- Inside a large saucepan, prepare bacon over medium heat until crisp remove to sponges. Drain, reserving 1 tablespoon drippings. Within the drippings, saute the eco-friendly pepper, onion and garlic clove until tender.
- Add peas, tomato plants, water and seasonings. Provide a boil. Reduce heat cover and simmer for 15-twenty minutes. Sprinkle with cheese, parsley and bacon. Yield: 8 servings (2 quarts).
Initially printed as Black-Eyed Pea Soup in Quick Cooking The month of january/Feb 2002, p17