How To Make Black-Eyed Pea and Corn Soup
Comforting and hearty, this corn soup comes with peas and roasted peppers in a thyme-seasoned broth. Top with bacon and parsley for added savory flavors.
Preparation: 5 minutes
Cooking: 30 minutes
Total: 35 minutes
Serves:
Ingredients
- 4slicessmoked bacon
- 2cupschicken stock
- 1canblack eyed peas
- 1cancream style corn
- 1cupred onions,chopped
- 4clovegarlic
- 1tspdried thyme
- ¼tspwhite pepper
- 1cupred peppers,roasted
- salt,to taste
- ¼cupfresh parsley,chopped, for garnish
Instructions
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Cook the bacon in a 3-quart saucepan over medium-high heat until browned.
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Transfer to a paper towel-lined plate to drain.
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Add the stock, black-eyed peas, corn, onion, garlic, thyme, and white pepper to the saucepan. Cover and bring to a boil.
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Reduce the heat and simmer for 15 minutes to blend the flavors.
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Stir in the roasted peppers and heat the soup for 1 minute more.
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Taste and season with salt if needed.
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Crumble the bacon.
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Top each serving of soup with bacon and parsley.
Nutrition
- Calories: 374.43kcal
- Fat: 14.29g
- Saturated Fat: 4.52g
- Trans Fat: 0.04g
- Monounsaturated Fat: 5.98g
- Polyunsaturated Fat: 2.68g
- Carbohydrates: 49.85g
- Fiber: 6.94g
- Sugar: 8.18g
- Protein: 15.26g
- Cholesterol: 22.74mg
- Sodium: 1084.60mg
- Calcium: 59.95mg
- Potassium: 692.28mg
- Iron: 2.69mg
- Vitamin A: 79.14µg
- Vitamin C: 65.43mg
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