Ingredients Jump to Instructions ↓

  1. 1 1/4 C dried black-eyed pea s

  2. 5 slices bacon , cut into pencil thin strips

  3. 1 medium onion , chopped

  4. 2 ribs celery , chopped

  5. 1/4 tsp ground cayenne pepper , or to your taste

  6. 1/2 tsp curry powder

  7. 1/2 tsp ground cumin

  8. 1/4 tsp red pepper flakes

  9. 6 C chicken broth

  10. 3 tbsp fresh cilantro , chopped

Instructions Jump to Ingredients ↑

  1. You can “quick soak” black-eyed peas by covering peas with at least 2” of water and bringing them to a boil for 2 minutes. After boiling, let them sit for an hour and then drain.

  2. Heat a 5 quart pot over medium-high heat and cook bacon until done. I prefer not to cook it crisp but chewy. Next, add onion, celery and spices and cook until onion is soft; about 5 minutes. Finally add the quick soaked black eyed peas, chicken broth, and reduce the heat to low and simmer uncovered until peas are soft, about 20 minutes. Season the soup with salt and pepper. Remove about 2 cups of soup and puree in a blender until smooth. Return pureed soup along with cilantro to remaining soup in pot, mix well and serve.


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