Black-Eyed Pea and Corn Soup Recipe

Name: Black-Eyed Pea and Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slice smoked bacon; 2 c. chicken stock; 1 can black-eyed peas; 1 can cream-style corn; 1 c. chopped red onions; 4 clove garlic; 1 tsp. dried thyme; 1/4 tsp. white pepper; 1 c. roasted red peppers; Salt to taste; 1/4 c. Chopped fresh parsley for garnish

Servings: persons

4 slice smoked bacon
2 c. chicken stock
1 can black-eyed peas
1 can cream-style corn
1 c. chopped red onions
4 clove garlic
1 tsp. dried thyme
1/4 tsp. white pepper
1 c. roasted red peppers
Salt to taste
1/4 c. Chopped fresh parsley for garnish

1
Cook the bacon in a 3-quart saucepan over medium-high heat until browned.
2
Transfer to a paper towellined plate to drain.
3
Add the stock, black-eyed peas, corn, onion, garlic, thyme, and white pepper to the saucepan.
4
Cover and bring to a boil.
5
Reduce the heat and simmer 15 minutes to blend the flavors.
6
Stir in the roasted peppers and heat the soup for 1 minute more.
7
Taste and season with salt if needed.
8
Crumble the bacon.
9
Top each serving of soup with bacon and parsley.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 slice smoked bacon, 2 c. chicken stock, 1 can black-eyed peas, 1 can cream-style corn, and more.

Yes, Black-Eyed Pea and Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Pea and Corn Soup

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