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Black-Eyed Pea and Bacon Soup

Prep Time8 hrs
Cook Time2 hrs
Total Time10 hrs
Course: Soup
Cuisine: American
Servings: 10 people


  • 12 ounces Parmesan Garlic Bacon substitute regular bacon and add 2 tablespoons minced garlic sauteed in the bacon grease
  • 10 cups turkey stock substitute chicken or vegetable stock
  • 1 pound black-eyed peas dried, soaked for 8 hours and drained
  • 4 bay leaves
  • 2 teaspoons dried thyme
  • 2 cups fresh parsley chopped
  • ground pepper to taste


  • Heat a large pot over medium heat.
  • Cut the bacon slices into 1-inch pieces and add to pot, stirring frequently until bacon is crispy.
  • Remove the bacon to drain on a paper towel (I usually put a paper bag under the paper towel for extra absorption), and pour off the bacon grease from the pot. (If using minced garlic, reserve about a tablespoon of the grease for sautéing the garlic, for about one minute until light golden brown).
  • Add to the pot the stock, black-eyed peas, bay leave, thyme, parsley, pepper and half of the cooked bacon pieces. Bring to a boil and then reduce to a simmer and cover.
  • Cook for 1½ to 2 hours, stirring occasionally, or until the peas are tender. If you need to add more liquid as you go, an additional cup or two of stock should do the trick.
  • Remove the bay leaves before serving. If you have a hand blender, you might want to give the soup a quick blend before serving, as I did.
  • Serve the soup with the reserved bacon and fresh chopped parsley sprinkled on top.
  • We also added a dollop of sour cream, just because.


You won’t need salt in this recipe because of the bacon