Here are the facts: It is raining, it is cold, I have on fuzzy socks, I am making soup. Not just any kind of soup, this is a spicy black eye peas soup. It’s loaded with spinach, bell peppers, black eye peas, mushrooms, broth and turkey bacon. Yeah I did that. I had to! I really really had to. Let’s do the darn thing!
I used Turkey bacon to add another layer of flavor. It is lean and isn’t everything better with turkey bacon? But not all turkey bacons are created equal. I found this turkey bacon at whole foods- it is uncured and 94% fat free. I am not one to count calories over taste but this one is above and beyond in taste. It is the Wellshire uncured thick slice turkey bacon. This is not a sponsored of affiliate post I just love it that much.
I woke up this morning to a thunderstorm that woke all the kids. It was not a good start to my day. However, if there is a bright side to all of that- I secretly look forward to rainy days because I love having a big bowl of soup and bread. I want it hot, spicy and hearty. This soup isn’t one of those soups that leave you unsatisfied and wanting more. This is a robust soup with bold flavors that leave your insides warm and comforted.
This is another layer of flavor- I allow the garlic and red pepper flakes to release their flavor into the olive oil. And because this is a mostly a vegetable soup. It needs the healthy fat from this olive oil mixture. This is another one of those trust exercises.
At the very last minute add the spinach. And the key to spinach is add twice as much as you think you want or need.
I’m glad it’s soup season. I mean really can anything be as good as a bowl of warm soup?
Make this soup as soon as you get home. It will warm you from your head to your toes.
Nom on friends Nom on!!!!
- 2 cans low sodium black eye peas
- 8 oz baby portabella mushrooms
- 4 slices uncured turkey bacon
- 4 cups vegetable stock
- 2 sprigs thyme
- 1 clove garlic
- 1 bay leaf
- 1 bell pepper
- 1 large onion
- salt and pepper to taste
- 1 teaspoon extra virgin olive oil
- Pepper garnish:
- 2 gloves garlic
- 1 teaspoon red pepper flakes
- 4 tablespoon extra virgin olive oil
In a large dutch oven, heat 1 teaspoon olive oil. Add chopped up turkey bacon. sauté until crisp and remove the turkey bacon from pan and set aside.
Add chopped onion. Allow to cook until the become transparent. Add mince garlic and chopped mushrooms. Allow the mushroom to turn golden brown approx. 1-2 minutes. Add stock, black eye peas, thymes, bay leaf and bell pepper. Bring to a boil. Reduce the heat to medium low and allow to simmer for 20 minutes.
In a small pan, add olive oil, garlic and red pepper flakes. Allow the olive oil to heat but do not allow the garlic to brown. Approximately 1-2 minute.
Add the pepper and garlic oil to the soup. Stir and taste. Add salt and pepper as needed. Top with crisp turkey bacon.