Spicy black eyed pea soup
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----ROBBIE SHELTON - XXXJ77A----- | ||
| 5 | Bacon slices; small pieces | |
| 2 | tablespoons | Jalapenos; finely chopped |
| 1 | Garlic Clove; minced | |
| 1 | pinch | Black Pepper; freshly ground |
| 2 | Beef Bouillon Cubes | |
| 3 | cups | Swiss or Cheddar Chs; grated |
| 1 | cup | Onion; chopped |
| 2 | cups | Tomatoes; chopped |
| 1 | pinch | Salt |
| 3 | cups | Water |
| 4 | cans | Black-eyed Peas*; drained |
Directions
*Use 15⅘ ounce cans of black-eyed peas. Saute bacon in large saucepan until lightly browned. Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; saute 5 minutes. Add water and bouillon, dissolving the cubes in the mixture. Add peas to bouillon mixture. Add cheese and simmer gently until cheese is melted.
Source: The Black-Eyed Pea restaurant in Houston, Texas.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry <nlberry@...> on Jul 29, 1997
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