Spicy Black-Eyed Pea Soup

Total Time
Prep 20 mins
Cook 30 mins

Source: The Black-Eyed Pea restaurant in Houston, Texas.

Ingredients Nutrition


  1. Saute bacon in large saucepan until lightly browned.
  2. Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; saute 5 minutes.
  3. Add water and bouillon, dissolving the cubes in the mixture.
  4. Add peas to bouillon mixture.
  5. Add cheese and simmer gently until cheese is melted.


Most Helpful

Steve1 was kind enough to post this recipe after I posted a request for it. I made it on New Years and it was fabulous! It was easy to assemble, used readily available ingredients and the taste was great! The best black-eyed peas I've ever had! I know what I'm cooking every New Years from now until eternity! Thanks so much for posting!

Junebug January 08, 2003

This is a really good recipe! I made minor adjustments, using frozen/fresh black eyed peas instead of canned; and cubed smoked ham instead of bacon; and a longer cooking/simmering time. I added celery & bell pepper. It wasn't spicy enough for our tastes so I used canned Rotel tomatoes (tomatoes with green chilis) and added red pepper, Tabasco, & Louisiana hot sauce, and a dash of worchestershire. Served with mini cornbread muffins, it was a hit! The flavor was good and this was a filling way to serve B-E peas in honor of the new year.

Ashleybakes January 01, 2010

We don't have the Black-Eyed Pea restaurant where I live, so I have no idea what their version tastes like. This one was simply delicious, though. I made a half batch of this recipe, using canned tomatoes (since I didn't have fresh) and cheddar cheese. I served it with cornbread. I was impressed that it only took about 15 minutes to make--although maybe I didn't cook it as long as your directions require. Let me just say, this soup was GONE in about 10 minutes--that's very unusual with my family. DE-LICIOUS!

JenSmith October 06, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a