Ingredients

The following ingredients have 4 Servings
  • 12 ounces bacon
  • 2 tablespoons fresh minced garlic (about 4 large cloves)
  • 10 cups unsalted/low-sodium chicken stock (OR broth (plus additional, if necessary))
  • 1 pound dried black-eyed peas (soaked* and drained)
  • 4 bay leaves
  • 2 teaspoons dried thyme
  • 2 cups fresh parsley (chopped (plus additional, for garnish))
  • Freshly ground black pepper (to taste)

Instruction

  • Heat a large pot or Dutch oven over medium heat. Using a pair of kitchen shears, snip bacon slices into 1-inch segments and place in pot (or chop with a knife on a cutting board). Cook, stirring often, until bacon is crispy. With a slotted spoon, remove bacon to a paper towel-lined plate to drain. Pour the bacon grease from the pot, reserving about 1 tablespoon in the pot.
  • Add minced garlic to the pot and stir for 1 minute, or until fragrant and beginning to turn a light golden brown. Pour in chicken stock, black-eyed peas, bay leaves, thyme, parsley, pepper, and half of the cooked bacon pieces (refrigerate the other half of the bacon for now).
  • Bring to a boil and then reduce to a simmer and cover. Cook for 1 1/2 to 2 hours, stirring occasionally, or until the black-eyed peas are tender. If the liquid gets too low before the peas are done, add an additional 1 to 2 cups of chicken stock. And if you desire less liquid by the time peas are done, simmer uncovered for 10 or so more minutes.
  • Remove the bay leaves and serve the soup hot with the reserved bacon crumbles and additional fresh chopped parsley sprinkled on top.