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Black-Eyed Pea Soup*

1 Tbsp olive oil
1 large onion
1 garlic clove, minced
1 (4 oz) can chopped green chiles
4 (16 oz) cans black-eyed peas, drained, rinsed
1 (10 oz) can diced tomatoes with green chiles
3 (11 oz) cans beef broth
1/2 tsp salt
1/2 tsp freshly ground pepper
6 slices crisp bacon, crumbled

Heat olive oil in large saucepan over medium flame. Add onion and garlic and cook until light brown. Add green chiles, black-eyed peas, diced tomatoes and beef broth and mix well. Add salt and pepper. Cook until heated through. Ladle into soup bowls and sprinkle with bacon.

Yield: 10-12 servings

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