Ingredients

The following ingredients have 12 Servings
  • 24 ounces of frozen black-eyed peas (or 1lb dry beans, soaked)
  • ½ pound slab of lean bacon, cut into 1/4-inch cubes, about 2 cups
  • 1 cup chopped onion
  • 1 cup chopped celery (about 4 stalks)
  • 3 large carrots, peeled and chopped
  • 1 (15-ounce) can tomatoes with green chilis
  • 4 cups chicken broth
  • 2 cups water
  • 1 tablespoon dried Italian Seasoning
  • 1 teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 cups chopped fresh greens (spinach, kale, collards)
  • fresh chopped parsley for garnish and crumbled bacon

Instruction

  • Put the bacon in a heavy kettle and cook, stirring, until browned. Remove all but 1 tablespoon of the fat. Add the chopped onion, celery, and carrots; cook, stirring, until softened.
  • Add the frozen peas (or soaked beans), broth, water, tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil. Cover and let simmer for about 40 minutes to 1 hour, or until the peas are soft.
  • Stir in additional water as needed for soup consistency and return to a boil. Then add the chopped fresh greens and cook until wilted and soft, time will depend on which greens you add. Spinach cooks quickly. Serve garnished with fresh chopped parsley and cooked, crumbled bacon.