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Ingredients
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- ½ pound dried black eyed peas, soaked overnight
- 6 slices bacon
- ½ cup onion, chopped
- 3 garlic cloves, minced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 14-ounce can diced tomatoes
- 4 cups chicken broth
- 2 ½ teaspoons sea salt
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons cumin
- 2 ½ teaspoons chili powder
- 2 cups kale, chopped
Instructions
- Sauté bacon in a large pot until crispy. Reserve drippings.
- Sauté onion in reserved grease for 2 minutes, add garlic, cooking for another minute.
- Add carrots and celery, sautéing for 1-2 minutes, then crumble bacon back in.
- Pour in tomatoes, chicken broth, peas, and spices. Stir well.
- Bring to a boil, then simmer for 5 minutes.
- Reduce heat, cover, and let simmer for 1 hour.
- Stir in cooked bacon and kale, allowing it to wilt.
- Taste and adjust seasoning before serving hot.
Notes
Soak black eyed peas overnight for better texture.
Adjust spices based on preference.
For a vegetarian version, replace bacon with smoked paprika and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 900
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 10
- Protein: 12
- Cholesterol: 20