Spicy black eyed pea soup

Yield: 16 Servings

Measure 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

*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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