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Spicy Black-eye peas soup
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the pepper and garlic oil to the soup. Stir and taste. Add salt and pepper as needed. Top with crisp turkey bacon.
  5. Noms