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.
Cook the bacon in a 3-quart saucepan over medium-high heat until browned.
Transfer to a paper towel-lined plate to drain.
Add the stock, black-eyed peas, corn, onion, garlic, thyme, and white pepper to the saucepan. Cover and bring to a boil.
Reduce the heat and simmer for 15 minutes to blend the flavors.
Stir in the roasted peppers and heat the soup for 1 minute more.
Taste and season with salt if needed.
Crumble the bacon.
Top each serving of soup with bacon and parsley.
- 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
Have your own special recipe to share? Submit Your Recipe Today!