Black-Eyed Pea Chowder
This recipe is a filling yet speedy soup. For this recipe I'm substituting canned black-eyed peas for the fresh ones. Normally I wouldn't do this because I use fresh. But for those of you that might not have them in your part of the country you can use canned ones.
★★★★★ 1 vote5
1 lbsliced bacon
1 cchopped celery
1 cchopped onion
1 cchopped green pepper
2 can(s)16-ozs. each black-eyed peas, rinsed and drained
1 can(s)10.5-oz beef consomme
2 can(s)14.5-oz each stewed tomatoes, cut up
How to Make Black-Eyed Pea Chowder
- In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings; saute celery, onion and green pepper in drippings until tender. Add bacon and remaining ingredients; heat through.
- If using fresh black-eyed peas, cook peas before attempting any of the above. Peas can be cooked in a crock-pot or slow-cooker overnight on low.