Black-Eyed Pea and Corn Soup Recipe

Black-Eyed Pea and Corn Soup Recipe

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



  • 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


  1. Cook the bacon in a 3-quart saucepan over medium-high heat until browned.

  2. Transfer to a paper towel-lined plate to drain.

  3. Add the stock, black-eyed peas, corn, onion, garlic, thyme, and white pepper to the saucepan. Cover and bring to a boil.

  4. Reduce the heat and simmer for 15 minutes to blend the flavors.

  5. Stir in the roasted peppers and heat the soup for 1 minute more.

  6. Taste and season with salt if needed.

  7. Crumble the bacon.

  8. 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
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