All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Ingredients

1 pound bacon, diced 1 cup chopped white onion 2 tablespoons diced fresh jalapeno pepper 1 clove garlic, minced 4 (15 ounce) cans black-eyed peas, undrained 3 cups water 2 cups canned diced tomatoes 2 cubes beef bouillon 3 cups shredded Cheddar cheese

Nutrition Info

302.6 calories carbohydrate: 22.7 g cholesterol: 43.3 mg fat: 15.4 g fiber: 5.3 g protein: 18.9 g saturatedFat: 7.9 g servingSize: - sodium: 1084.4 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

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.

12 servings

This is a wonderful spicy and flavorful soup. Perfect for a crisp fall day. It is incredibly easy too and goes great with corn bread!