Black-Eyed Pea and Bacon Soup

Recipe View 10 mins In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy and golden brown. (8-10 minutes)

Recipe View 2 mins Remove the bacon with a slotted spoon and set aside, reserving the rendered bacon fat in the pot. If there is excessive fat, drain off some, leaving about 2 tablespoons. (2 minutes)

Recipe View 7 mins Add the chopped onion to the pot and cook in the bacon fat until softened and translucent, stirring occasionally. (5-7 minutes)

Recipe View 1 mins Pour in the water or chicken stock and crumble in the bouillon cubes (or add bouillon powder). Stir until the bouillon is dissolved. (1 minute)

Recipe View 45 mins Add the rinsed black-eyed peas, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.

Recipe View 15 mins Add the diced potatoes to the pot. Continue to simmer, covered, for another 15 minutes, or until the black-eyed peas and potatoes are tender. (15 minutes)

Recipe View 1 mins Return the cooked bacon to the pot and stir to combine. (1 minute)

Recipe View Taste and adjust seasoning as needed, adding more salt and pepper to your preference. Serve hot, garnished with a dollop of sour cream or a sprinkle of fresh herbs, if desired.