6 slices bacon, crisply cooked and crumbled, drippings reserved
1 onion, finely chopped
1 clove garlic, minced
1/2 tsp pepper4 oz. can chopped green chiles (I used 1-2 fresh serranos, instead)
4 15-1/2 oz cans black eyed peas2
14-1/2oz. cans beef broth
10-oz. can Ro-tel
*I like to add 1-2 packages of whole mushrooms, quartered, to make the soup more hearty
In large sauce pan, mix together onion, garlic, salt, pepper, chiles/serranos, and mushrooms (if you choose to add them), and add to bacon drippings. Saute until onion is golden brown. Add bacon and remaining ingredients. Increase heat to medium-high and bring to a boil. Remove from heat- makes 8-10 servings.
Make it healthier: cut out the bacon and/or use low sodium broth
Make it Vegetarian/Vegan: Remove the bacon, use veggie broth instead of beef, make sure the black eyed pea cans don't have any bacon bits in them
Make it hotter!: Use HOT Rotel, instead of regular
No comments:
Post a Comment