Ingredients
4
4 servings
- •4 slices bacon
- •1 green bell pepper, chopped
- •1 small onion, chopped
- •2 (15 ounce) cans black-eyed peas, undrained
- •2 (14.5 ounce) cans diced tomatoes, undrained
- •1 cup water
- •1.5 teaspoons salt
- •1.25 teaspoons cumin
- •1.25 teaspoons dry mustard
- •1 teaspoon chili powder
- •0.5 teaspoon curry powder
- •0.5 teaspoon pepper
- •0.5 teaspoon sugar
Instructions
- Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces.
- Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.
- Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.
Nutritional Facts
Per 4 servings
- Calories: 272
- Carbohydrate: 42g
- Fat: 6g
- Fiber: 10g
- Protein: 16g
- Sugar: 7g
Related Recipes
Black-Eyed Pea Soup
Chicken Chili Soup
Simple, Healthy Green Pea Soup
Instant Pot Split Pea Soup
Spicy Black-Eyed Pea Soup with Bacon
Fresh Pea Soup
Bean, Bacon and Pepper Soup
Hearty Vegetable Soup
Split Pea Soup without Pork
Split Pea Soup with Sun-Dried Tomato Gremolata
Snert (Split Pea Soup)
